My husband and I were saddened when our favorite Indian restaurant switched from making their saag with chicken thighs to making it with chicken breasts. What had been a deeply satisfying dish suddenly came off as bland, so I tried replicating the saag at home. You can make this with fresh spinach, but frozen is easier and tastes just as good. Serve this creamy stew with naan or basmati rice.
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I have never seen my husband so protective of leftovers. Hugh hit. The only thing we did differently is that we BBQ'd the chicken, then cut it and threw in the sauced spinach. Otherwise, cooked it as directed. Amazing.
Outstanding! Delicious! Everyone asks for more.
I use lots of fresh spinach and when I have the time make it several hours before serving, the flavors are more enhanced. When cooking is complete I turn off the heat and cover. Just before serving, I remove the cover, gently reheat and serve over basmati rice.
We loved this! It will be on the regular rotation at our house!
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