Best 4 Afghani Chicken With Spinach Recipes

Afghani chicken with spinach is a delicious and flavorful dish that is sure to please everyone at the table. The chicken is marinated in a yogurt and spice mixture, then grilled or roasted until tender. The spinach is wilted and added to the chicken along with a creamy sauce. This dish is a great way to get your daily dose of vegetables and protein, and it's also a great option for a weeknight meal.

Here are our top 4 tried and tested recipes!

AFGHANI CHICKEN

Afghani Chicken image

Provided by Food Network

Categories main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 1/2 pounds chicken, cut into quarters and skin removed
2 teaspoons lime juice
2 teaspoons mashed ginger paste
2 teaspoons mashed garlic paste
3 tablespoons heavy cream
1 teaspoon ground cardamom
3 tablespoons prepared cashew nut paste
Salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

Wash chicken quarters and dry using a clean cloth or paper towel. Prick chicken all over with a sharp kitchen knife and place in a bowl. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl. Rub chicken all over with lime mixture. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator.
Preheat a grill to medium. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking.

EASY SPINACH AND ARUGULA CHICKEN

Easy Spinach and Arugula Chicken image

Arugula was on sale and I wanted to find new ways to use it. This became a quick favorite. I've found that there's no need to preheat the oven; a little longer cooking time produces a juicy thigh with crispy skin.

Provided by Christina

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 1

Number Of Ingredients 5

Ingredients

½ cup baby spinach leaves
½ cup arugula
1 clove garlic, slivered
1 bone-in chicken thighs with skin
¼ teaspoon seasoned salt

Steps:

Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt.
Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 199.3 calories, Carbohydrate 2.2 g, Cholesterol 70.7 mg, Fat 11.9 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 3.3 g, Sodium 308.3 mg, Sugar 0.3 g

SPICY, HOT AFRICAN CHICKEN WITH SPINACH

Spicy, Hot African Chicken With Spinach image

For years I had been trying to replicate a dish that was prepared for me by an African family. Finally, during a random sales call, an African telemarketer was gracious enough to help me piece together the missing ingredients. This is a hot, spicy, thick stew that is completely addictive. It contains chicken, peanut butter, and spinach. There are some other variations of the African stew out there, but none compare to this. The secret to the stew is both peanut butter and spinach together. That is how the sauce gets its deep color. The peanut butter oil and spice combine to make sauce unbelievably thick and savory.

Provided by Matt Weber

Categories Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons curry powder
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1/4 teaspoon paprika
3 chicken bouillon cubes
12 pieces chicken (legs and thighs)
4 -6 garlic cloves
8 ounces spinach
2 tablespoons butter
4 tablespoons olive oil
4 cups water
2 tablespoons peanut butter (with sugar)

Steps:

Rinse off chicken and cut off extra fat. Sprinkle with salt. Set aside.
Peel garlic cloves (4-6).
Wash and dry spinach.
Heat olive oil and butter in a large pot. Keep heat low so oil does not smoke.
Add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
Add chicken to pan and turn heat to medium.
Put a good sear on the chicken until it is browned.
Add half water to pan and deglaze. This will get the chicken flavor off the bottom of the pan.
Add bouillon and pepper to water and bring to a boil. You now have your chicken simmering in a broth.
Reduce pan liquid by half. Cook until chicken is falling off the bone.
Add peanut butter, browned garlic, and paprika.
Add spinach and stir until all ingredient have integrated (10 minutes at least).
Watch it close so it doesn't burn.
The stew should be thick when you remove it. If its runny then let it simmer until it thickens.

Nutrition Facts : Calories 261.7, Fat 24.7, SaturatedFat 6.6, Cholesterol 15.7, Sodium 2432.5, Carbohydrate 8.9, Fiber 3.7, Sugar 1.8, Protein 5.1

AFGHANI CHICKEN WITH SPINACH

Afghani Chicken With Spinach image

Make and share this Afghani Chicken With Spinach recipe from Food.com.

Provided by Dienia B.

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 chicken breasts, bone in
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
3/4 lb onion, diced large
4 teaspoons garlic, minced
2 teaspoons turmeric
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
32 ounces tomatoes, drained chopped
1 cup chicken stock
1/3 cup spinach, washed drained
1/2 cup yogurt, plain
1 tablespoon lemon juice
1/4 cup pine nuts

Steps:

Flour the chicken breasts.
Sear in olive oil.
Add onion; saute 2 minutes.
Add garlic.
Add turmeric, nutmeg, and cinnamon; cook 1 minute; do not burn.
Add tomatoes and chicken stock.
Bake in oven at 350 degrees Fahrenheit covered for 1 hour until meat is tender.
Remove dish from oven.
Add spinach; stir until wilted.
While spinach is wilting, place pine nuts on cookie sheet; roast for 3 minutes in oven; do not burn.
Cool slightly.
Add yogurt and lemon juice.
Add toasted pine nuts to top.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
Use Fresh Ingredients: Fresh ingredients will give your dish the best flavor. If possible, try to use organic or locally-sourced ingredients.
Don't Overcook the Chicken: Chicken can easily become dry and tough if it is overcooked. Cook it just until it is cooked through, about 10 minutes per side.
Season the Chicken Generously: Don't be afraid to season the chicken with salt and pepper. This will help to enhance the flavor of the dish.
Use a Good Quality Olive Oil: Olive oil is a healthy and flavorful fat that will help to add flavor to your dish. Choose a good quality extra virgin olive oil.
Don't Crowd the Pan: When you are cooking the chicken, don't crowd the pan. This will prevent the chicken from cooking evenly.
Add the Spinach at the End: Spinach cooks very quickly, so add it to the pan at the very end of the cooking process. This will help to prevent it from becoming overcooked.
Serve Immediately: Afghan Chicken with Spinach is best served immediately. The chicken will be at its most tender and flavorful when it is freshly cooked.

Conclusion:

Afghan Chicken with Spinach is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the spinach is a healthy and delicious addition. This dish is sure to be a hit with your family and friends.

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