Chicken with cashew spinach sauce
Simple and quick, this vibrant dish packs flavour and colour in each bite.
250 cal Serves 6
Prep time 0h 15m
Cook time 0h 30m
Total time 0h 45m
Step 1In blender, combine marinade ingredients. Purée, scraping inside of blender as needed to make smooth, yet slightly gritty, sauce. Transfer mixture to medium sized bowl.
Step 2Add chicken breasts to bowl and coat well with marinade. Refrigerate, covered, at least 1 hour or as long as overnight.
Step 3In large skillet, heat 1/2 tbsp (7 mL) canola oil over medium-high heat. Add onion and cook, 3-4 minutes, stirring until onion slices are soft and light brown around edges. Transfer onion to a plate.
Step 4Pour remaining 1/2 tbsp (7 mL) canola oil into same skillet. Add chicken breasts (most of marinade will still be clinging to pieces) to skillet in single layer. Sear meat until lightly browned, 3-5 minutes. Turn pieces over and sear other side, for another 3-5 minutes, until lightly browned. 3 to 5 minutes.
Step 5Remove chicken from skillet onto a plate. Transfer onion slices to pan and pour water into skillet. Scrape bottom to release browned bits of chicken and deglaze pan. Move chicken breasts back to skillet and spoon mixture over them. Reduce heat to medium-low, cover and braise chicken, basting it with sauce occasionally, until meat in thickest parts is no longer pink inside and juices run clear, 12-15 minutes. Transfer chicken and onions to serving platter and cover with foil to keep warm.
Step 6Raise heat to medium-high and add spinach, one handful at a time, into sauce along with cayenne pepper. Cook, stirring occasionally, just until leaves have wilted, 1 to 2 minutes. Stir in tomato and spoon sauce over chicken breasts to serve.
Per serving (1 of 6)
- 30 g
- 135 mg
- 350 mg
- Total fat
- 10 g
- Saturated fat
- 2 g
- 70 mg
- 13 g
- 3 g
- 3 g
- Added sugars
- 0 g
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