Ok, so it is not really Sunday anymore, just took me a while to post this bad boy…here goes:
Dancing in my delicates while cooking over high heat has to be one of my favorite activities. On Sunday, I threw together an easy clean out the fridge meal while grooving to Solid Gold.
For throw together meals, the quantity all depends on what you have. The “recipe” below was for two or three servings, dinner on night and lunch the following day plus a snack.
What you need:
2 skinless boneless Chicken Breasts
Fresh or frozen spinach (judgment call on how much)
1 Chopped onion
2 ish cloves chopped garlic
Olive oil
Spices (depending on what you have will determine what genre this dish falls under)
I was feeling like Indian flavors, so I reached for the garam marsala and whole cumin seeds while I assembled the rest of my ingredients…
In a large pan, start two dashes of olive oil heating over medium. When hot, but not smoking, add the onion and garlic and cook until soft, about 5 minutes. If using whole seed spices, add at this time, let ‘em warm for about 30 second and then toss in the cubed chicken.
Sear chicken until light brown on all sides and add the remainder of your ground spices, about 2-3 teaspoons worth. This will eventually create a little moisture, at this point, add the spinach and ¼ cup water (less or more depending on amount of spinach). Saute until chicken is cooked and spinach wilted.
Serve with some salt and pepper and rice (if you have it, I didn’t!)
