Quick Bites – Chicken & Creamed Spinach Bake

By Resident Chef: Harvey Pincis

Just back in sunny Kuwait, so missed my leisurely cooking weekend. Missed my weekend shop too, so had to raid the depleted fridge; something we have all faced at one time or another. Here is a very simple dish that can be knocked-up from very few ingredients in about as much time as ordering a takeaway and easy – no special cheffy techniques required, yet is filling at the same time. The dish can work for that weekday when time is unkind and of course it can be reheated for the following day. Does that tick a few boxes for you?

 

Recipe:

2 pkts Spinach (2 x 400g)

350g chicken breasts - diced

1 medium onion

2 cloves garlic

1 tsp coriander powder

Pinch of salt – not too much because the spinach is a little salty

Black pepper

50g butter

1 tub sour cream

 

Cut the onions in rounds finely and fry in the butter until transparent adding diced garlic just before adding the diced chicken breasts. Add the salt and pepper and (you can of course add some herbs as well) and cook for 10 minutes on medium-low heat. After checking the chicken is evenly sealed add the (defrosted) spinach for another 10 minutes and add the coriander. To finish, add the tub of sour cream, stirring the mixture thoroughly, leave for another 10 minutes and serve.

 

Voilà!

 

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