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Chicken Breasts Stuffed with Figs, Raisins and Spinach (Anjeeri Murg)

Chef

Vikas Khanna

Book

Adapted from “Modern Indian Cooking” by Vikas Khanna

Restaurant/Operation

Purnima

Menupart

Poultry

Daypart

Lunch,Dinner

Region

Indian

Source

Publisher

 

Yield: Makes 4 servings

Boneless, skinless chicken breasts

4

 

Sesame oil

4 Tbps.

 

Dried figs, chopped

1/2 cup

 

Raisins

1/4 cup

 

Saffron threads

1 Tbsp.

 

Cumin seeds

1 tsp.

 

Medium onion, finely chopped

1

 

Fresh spinach, stemmed, washed, dried

1 lb.

 

Cayenne pepper

2 tsp.

 

Salt

to taste

 

Garlic, minced

2 tsp.

 

Fresh ginger, minced

2 tsp.

 

Tomato sauce

1 cup

 

Heavy cream

1/2 cup

1. Place chicken between 2 sheets of waxed paper; use mallet to pound to an even thickness.

2. Heat 2 Tbsp. oil in large frying pan. Add figs, raisins and saffron; stir-fry 2 minutes. Add cumin seeds and onion; cook until onions begin to soften 3 to 4 minutes. Add spinach; cook until wilted. Off heat, add cayenne pepper and salt; set aside to cool slightly.

3. Spread spinach mixture over underside of each breast. Roll into secure packages; seal with wooden picks. Arrange in baking pan.

4. Heat remaining oil in same pan. Add garlic and ginger; cook until fragrant and soft, 2 to 3 minutes. Add tomato sauce and heavy cream; cook until thick.

5. Pour tomato sauce over chicken breasts. Bake at 350F for 45 minutes, basting several times with sauce. Serve hot, with chicken bias sliced.

 

 

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