Sunday, May 4, 2008

Palak Muragh

If you do not have an aversion to meat please read, otherwise go here and spend some more useful time. So if you are game consider trying this recipe:
Palak Muragh
(Chicken legs with Spinach)
•2 tablespoon oil
•1 onion
•1 clove of garlic (crushed)
•1/2 inch piece of ginger
•1 teaspoon coriander
•1 leveled teaspoon chili powder
•1 lb chicken legs
•500 grams tin of spinach puree
•2 teaspoon milk
•1 leveled teaspoon salt
Heat the cooking oil in a pan. Add chopped onion and fry it until golden brown. Now add ginger, coriander, chili powder, garlic and salt. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry both sides of chicken legs in this masalah until brown and add the spinach, cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the water has been absorbed, add 2 teaspoon of milk and let it cook for further 5 minutes.

Notes (and these also include my friend Ann's notes as well): Use boneless skinless thighs and also fresh chopped spinach. I was only able to find chicken thighs that had skin and bones . . . this would have been much more fun to make if I hadn't had to prep the meat. And actually I only did some of them and Patrick completed the rest (thanks Honey!) I also might add one and one half times the seasoning next time. I served it over rice . . . YUMMY YUMMY YUMMY! And hopefully healthy!

1 comment:

Patrick said...

I was very skeptical and was even more so while I was tearing into the thighs and removing femurs. The recipie was very good and we used the chicken the next day in the gumbo and it was excellent too! Thanks Tami, it was awesome!