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Clean15
Dairy Free
Gluten Free

Saag Chicken Masala

with Cauliflower ‘Rice’

Cooking time

20 minutes

Servings

2/4

Calories

510 /serving

Full of rich, fragrant spices without being spicy, tonight’s saag chicken masala is all kinds of warm and delicious. Extra-generous portions of juicy chicken thighs are seasoned, then bathed in a satisfying tomato sauce infused with the enticing aromas of garlic and onion. Saag is the Punjabi term for greens, so we also throw a handful of spinach into the mix just before spooning it all in heaping portions over fluffy cauliflower ‘rice’. Throw on a handful of chopped cilantro for that final hit of flavour before digging right in.

We will send you:

  • 6 Chicken thighs (High-protein serving)
  • 60g Baby spinach
  • 225g Cauliflower 'rice'
  • 1 Bunch of cilantro
  • 15ml Minced garlic
  • 50g Diced onions
  • 30g Vegetable demi-glace
  • 30ml Tomato paste
  • 13.5g Saag masala spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Sulphites

You will need:

2 Large pans
Oil
Salt & pepper
Total Fat
24 g
Saturated Fat
5 g
Sodium
700 mg
Total Carbs
19 g
Sugars
6 g
Protein
57 g
Fibres
5 g
Preparation
a picture
Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the seasoned chicken* to the pan and cook, 4 to 6 minutes per side partially covered, until cooked through. Transfer the cooked chicken to a plate, leaving any browned bits (or fond) in the pan.
a picture
Cook the cauliflower ‘rice’
While the chicken cooks, in another large pan, heat a drizzle of oil on medium-high. Add ½ the onions and ½ the garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cauliflower ‘rice’ and cook, stirring frequently, 6 to 8 minutes, until softened; season with S&P.
a picture
Prepare the saag masala
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining onions and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend and S&P. Add the tomato paste and cook, stirring frequently, until dark red. Add the demi-glace and 1 cup water (double for 4 portions). Cook, stirring frequently, 6 to 8 minutes, until thickened (cook 8 to 12 minutes for 4 portions); season with S&P.
a picture
Finish & serve
To the pan of sauce, add the chicken and spinach. Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted and the chicken is warmed through; season with S&P. Divide the cauliflower 'rice' between your plates. Top with the saag chicken masala. Garnish with the cilantro (roughly chop the cilantro leaves and stems before adding). Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.