This succulent bird benefits from a massage with butter and frequent basting to ensure a crispy skin!
Difficulty: Beginner Preparation Time: 10min
Yields: 4 Servings Total Time: 25min
1 tablespoon olive oil
2 teaspoons of ground cumin
1 teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon paprika
1 lb of chicken tenders, cut into one inch chunks
2 10 oz packages of frozen spinach, thawed
1 jalapeno pepper, 1/4” dice
2 garlic cloves, minced
1 15 oz can of chick peas, drained
¼ cup of sweet chili sauce (Find it in the Asian section of most supermarkets)
Digital cooking thermometer with external probe! (we like the one with the long wire so you can put the probe in the thigh of the turkey and close the oven door-watch as the external monitor shows the turkey coming up to temp without you having to move!!!
Roasting pan with a rack
FOR THE CHICKEN
Defrost your spinach according to the instructions on the packet and set aside.
In a large nonstick frying pan, heat oil. Add the spices and cook over medium heat for one minute, stirring constantly. What are doing is “blooming” the spices by cooking them in the hot oil for a minute…this helps release all of the flavor that the spices have to offer! Add the chicken. Toss to coat and cook chicken for two to three minutes. Add spinach, jalapeno, and garlic to pan. Stir to combine. Cook 2-3 minutes then stir in chick peas and chili sauce. Reduce heat to low: simmer 2-3 minutes until chick peas are heated through and chicken is fully cooked. Can be served over rice (Jasmine or Basmati would be great choices here) if desired!