Chicken Thighs – 4 (each thigh cut into four pieces or so)
Diced Onion – ½ cup
Tomatoes – 2 (diced well)
Fresh Ginger and Garlic Paste – 1 tbsp
Steamed Red Sorrel Leaves – 1 cup
Steamed Spinach – ½ cup
Salt to taste (preferably Himalayan)
Red Chilli Powder – 1/4th tsp
Coriander Powder – ½ tsp
Turmeric – 1/4th tsp
Water – About a cup
Olive oil – 2 tbsp
Red Sorrel leaves are sour in taste and very rich in iron. If you have low hemoglobin, this is highly recommended. Also, the juice of these leaves is used in treating jaundice and fever. There are many other medicinal properties for these leaves; it is supposed to relieve indigestion or an upset stomach and common cold.
Clean the chicken and marinade it with salt, chilli powder, coriander powder, turmeric and a tablespoon of oil for at least two hours. In a large steel pan, heat up the other tablespoon of oil and add the diced onions and give them a stir. Then add the ginger and garlic paste. Let this cook for about a minute. Then, add in your marinaded chicken and tomatoes and allow the chicken to cook up with its own juices for about 15 minutes on medium heat.
Blend the steamed red sorrel leaves and spinach with the water and some salt (optional). Transfer the blended mixture to the chicken. Mix well and allow the chicken to cook for another five to ten minutes or until the meat is tender (you could add 1/2 cup of water if you like more gravy).
Serve this with a cup of brown rice.
Preparation Time: 40 minutes