Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, fried chicken with steamed spinach. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Fried chicken with steamed spinach is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Fried chicken with steamed spinach is something which I’ve loved my entire life. They are fine and they look fantastic.
Relatively moist fried rice and therefore it's soft too. With some spinach and steamed fish as side dishes, it becomes even better. Pan-fried chicken breasts are served over brown rice with wilted spinach, pine nuts, and goat cheese in this hearty but elegant dish. Meanwhile, heat oil in a large skillet over medium-high heat.
To begin with this particular recipe, we have to prepare a few components. You can cook fried chicken with steamed spinach using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Fried chicken with steamed spinach:
- Get 1/2 kg kienyeji chicken
- Make ready 2 tbs musherekha
- Get 1 tsp kirkoman sauce
- Make ready 1 pinch black pepper
- Take Salt
Season, to taste, with salt and freshly. This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal. Pat the chicken dry with a paper towel; season generously with salt and pepper and the tagine spice blend. In a large frying pan over medium heat To the pan with the chicken, stir in the artichokes and spinach (the spinach in batches if needed) and simmer until the artichokes are heated through and.
Instructions to make Fried chicken with steamed spinach:
- Cut the chicken into pieces and wash
- Steam with its water for 20 mins
- Add the spices and steam for 20 more minutes
- Add salt.
- Heat your pan with a little oil and shallow fry till golden brown
- Serve with steamed spinach and hot ugali
Pat the chicken dry with a paper towel; season generously with salt and pepper and the tagine spice blend. In a large frying pan over medium heat To the pan with the chicken, stir in the artichokes and spinach (the spinach in batches if needed) and simmer until the artichokes are heated through and. When ready to serve, uncover the pan of steamed rice. Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Gently fry the balls without crowding.
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