Aloo Esfenaj (Spinach+plums/prunes+herbs+protein)
Aloo Esfenaj combines spinach, prunes, herbs, and chicken, simmered to blend flavors with spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Spinach (washed and roughly chopped) | 500 | Grams |
| Potato (peeled and diced) | 3 | Count |
| Prunes (pitted and halved) | 150 | Grams |
| Onion (finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Fresh Cilantro (chopped) | 1 | Bunch |
| Fresh Dill (chopped) | 1 | Bunch |
| Olive Oil (for sautéing) | 3 | Tbsp |
| Ground Turmeric | 1 | Tsp |
| Ground Cumin | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Chicken Broth | 500 | Milliliters |
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic, turmeric, and cumin to the onions. Stir and cook for another minute.
- Add chicken pieces to the pot and cook until they are browned on all sides.
- Stir in the diced potatoes and prunes. Cook for 5 minutes, stirring occasionally.
- Pour in the chicken broth, bring to a simmer, and cover the pot. Cook for 15 minutes.
- Add the chopped spinach, cilantro, and dill to the pot. Season with salt and black pepper.
- Cover and simmer for another 10 minutes, or until the potatoes are tender and the flavors have melded.
- Adjust seasoning if necessary and serve hot.
Kitchen equipment
Large PotWooden Spoon