Chicken Maharaja with Spinach

This flavorful and healthy recipe is very similar to the dish that was my favorite entree at The Mad Greek. Some recipes call for pureeing the cooked vegetables in a food processor before adding the chicken and spinach, but if your ski condo doesn't have a blender or food processor, you can leave the mixture lumpy and you will hardly notice the difference. One-half teaspoon of cayenne for the whole recipe is about right for me, and almost but not quite too hot for my wife. Cayenne can be packed separately and mixed separately into each portion at the end of cooking if serving to people with varying tolerance for hot pepper.

Ingredients

Pack ahead

• 1 tsp whole cumin seeds
• 1 tsp garam masala
• 1 tsp turmeric
• 1/2 tsp cayenne, or to taste
• 3/4 tsp salt

Note: Garam masala, turmeric, and cayenne are added at the same time and can be packed together in one bag. Pack the cumin seeds separately.

Buy there

• 1 lb. boneless, skinless chicken breasts
• Fresh ginger root
• 1 large onion
• 1 clove garlic
• 10-oz package frozen spinach
• 14.5-oz can diced tomatoes
• 6 oz plain yogurt or canned coconut milk
• Vegetable oil
• Rice

Directions

1. Thaw spinach ahead of time in refrigerator or microwave. Chop onion. Separately, peel and mince 1 tablespoon ginger and 1 clove garlic. Cut chicken into 3/4-in. cubes.
2. Start cooking rice in a separate pan.
3. Heat about 2 tablespoons vegetable oil in a large saucepan.
4. Add cumin seeds and cook for about 45 seconds
5. Add onion. Cook for about 5 minutes, until browned and softened.
6. Add garlic, ginger, garam masala, turmeric, and cayenne pepper. Cook 1 to 2 minutes longer.
7. Mix in undrained tomatoes, chicken, and spinach. Heat throughout, cover, and simmer until chicken is fully cooked, about 20 minutes at sea level. Increase time by 5 to 10 minutes at high altitude. If necessary, add water while cooking.
8. Stir in salt and yogurt or coconut milk.
9. Serve over cooked rice.

Yield: 4 to 6 servings