Bindia’s Chicken Spinach isn’t just delicious; it has everything you need to fill full and have your nutritional needs met.
In India, it’s normal to eat lots of the so-called cruciferous vegetables. These dark leafy greens can be found just about everywhere on Earth, and they include, besides spinach, broccoli, cauliflower, Brussel sprouts, kale, and mustard greens, among others.
The cruciferous vegetables are some of the healthiest things you can consume, and in the West we are finally opening our eyes to their healing properties, which have being investigated in serious cancer research the last couple of decades.
Just to name a few things, this family of vegetables contains plenty of iron, calcium, fibers, as well as a host of different vitamins. By virtue of also being rich in protein, it’s understandable that the cruciferous vegetables like spinach have become a go-to food for the increasing number of health-conscious consumers as well as vegetarians and vegans.
We make our Chicken Spinach in the style of the Indian “Saag”. Saag just means leafy vegetables (typically referring to spinach) and is a form of curry made primarily on just one type of leafy green like spinach, chopped broccoli, mustard greens, collard greens, among others.
The Saag is a quite common dish in Northern India where it’s often served with bread. We use whole leaf spinach with another cruciferous green, i.e. fenugreek, as well as fresh tomatoes and garlic to add more fullness and flavor to the spinach.
Last, but not least, we use tenderloins from Danish chickens in our Chicken Spinach. These we marinate in our own marinade of tandoori spices, which are spices that can handle the scorching heat of a tandoor oven. In our marinade these includes spices like ginger, turmeric, and fenugreek. Finally, we grill the meat at very temperatures to ensure that it doesn’t dry out, but stays juicy, tasty, and tender.