Fructose Free Chicken Saag
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 3 tbsp garlic-infused oil, divided
- 1 tsp salt, divided
- ½ tsp black pepper
- 1 cup scallion green tops, thinly sliced (about 1 bunch)
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- ½ cup chicken broth
- 10 oz fresh baby spinach
- ½ cup plain lactose-free yogurt
- 1 tbsp fresh lemon juice
For serving
- cooked basmati rice, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry and season with 1/2 tsp salt and the black pepper. Heat 2 tbsp of the garlic-infused oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 4 minutes, until the underside is golden and releases easily from the pan. Flip and cook for 2 minutes more, then transfer to a plate — the chicken will not be cooked through at this stage.
- 2
Reduce the heat to medium and add the remaining 1 tbsp garlic-infused oil to the same pan. Add the scallion green tops and cook, stirring, until softened and bright green, about 2 minutes. Add the grated ginger and cook until fragrant, about 1 minute.
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