Yeah, I never heard of it either when I came across this recipe on the Weight Watchers website. When I read through it, though, I saw the spices, the chicken, and the spinach, and I thought that it had to be at least worth a shot. I was right. I have made this on a regular basis for years now. It’s good for you, it has roughage, and it’s got a spicy pizzazz, which of course is a word that people need to use more often. Hopefully, because of reading this recipe, you will integrate pizzazz back into your vocabulary. More importantly, this recipe manages to make interesting the ever-boring boneless, skinless, chicken breast and give it some soul.
On the old Weight Watchers, each serving is 5 points. That serving, though, is a giant 1 1/2 cups. Serve it with a 1/2 cup of white rice, and you have an old Weight Watchers 8, and you will be busting your seams, seriously. It makes a great lunch the next day, too.
I add a bunch of Sriracha to this when I eat it. The fresh, chopped cilantro gives this an edge as well. If you like Indian spice and that “fresh” feeling for dinner, this is your ticket. This is my variation of the WW recipe found all over the web. I basically take it and up the spices to make it bitch-slap you a bit more.
2 tbsp. olive oil
5 tsp. curry powder
1 heaping tsp. coriander (heaping means that it’s a big one, wise guy)
1/2 to 1 tsp. cumin, which smells like sex
3 tbsp. fresh, minced ginger
3 large garlic cloves, minced
1 lb. raw boneless, skinless chicken breast, cut into 1 1/2″ chunks
2 large tomatoes seeded and chopped, or 1 can of diced tomatoes, drained
10 oz. fresh spinach leaves, rinsed
1 tsp. salt
1/4 cup water (if needed)
fresh, chopped cilantro as a garnish and for flavor
Mix together the curry, coriander, cumin, garlic, and ginger. Over medium to medium high heat, heat one tablespoon of the oil in a large non-stick skillet that has a cover (you will need it later). Add the mixture and cook this for 2 to 3 minutes until they get all happy and fragrant. It will look like this:
The mixture will absorb all of the oil, as you can see. So you need to add the other tablespoon of oil to the pan and then add the chicken chunks. Stir this well to coat the chicken pieces in the spices. The result looks pretty, as you will see.
Add the tomatoes and cover the pan. Keep this on medium heat. Let it cook like this for 10 minutes. Uncover the skillet and stir it well.
Add the spinach at this point, cover it, and don’t stir it, like this:
It might look like a lot of spinach, but it’s alright, even if you have to stuff it down a bit at first. Cover this again and let it cook for 5 minutes more. The spinach will wilt quite a bit. After the five minutes, stir it again and add the salt. Add the water if it seems dry; if not, fuck it.
In a shallow bowl, shape a 1/2 cup of rice to your liking. Spoon the portion of saagwala around it, top it with cilantro and sriracha (if that blows your hair back), and serve. You’ll get this:
Until later, eat, drink, and peace out.
©Jon Marino 2013