Time: 20 min.
Complexity: easily
Servings: 4

Widely used throughout Southeast Asia, turmeric adds a distinctive color, aroma, and flavor to both sweet and savory dishes. This recipe combines it with pumpkin pie spice (cinnamon, ginger, and cloves) to create a quick chicken seasoning. Layer the spiced chicken on crispy naan, top with yogurt sauce, and you've got a complete meal in just 20 minutes!

Ingredients:

• 1/4 cup red wine vinegar
• 1 tbsp. honey
• 2 red jalapeños, thinly sliced
• 450 g boneless, skinless chicken thighs, cut into thin strips
• 2 teaspoons pumpkin pie spice
• 1.5 tsp ground turmeric
• 4 tbsp. l. olive oil
• 140 g of small spinach
• 2 cloves of garlic, grated
• 1/3 cup plain whole milk yogurt
• Juice of half a lemon
• 4 naans
• 1/4 cup fresh cilantro leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, spinach, cilantro, chili pepper, pumpkin pie spice, naan bread, turmeric, lemon juice, wine vinegar, honey

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Preparation:

Step 1
• Preheat oven to broil. In a medium bowl, combine vinegar, honey, and 1/2 teaspoon salt. Add the jalapeño and toss gently to coat. Set aside.
Step 2
• In a large bowl, combine the chicken with pumpkin pie spice, 1 teaspoon turmeric, 1 tablespoon olive oil, 1 teaspoon salt, and a few grinds of black pepper. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, until no longer pink in the center and crispy, 10 to 12 minutes.
Step 3
• Transfer the chicken to a plate and add the spinach and 1 clove of garlic to the pan. Cook, stirring occasionally, until the spinach is wilted and bright green, 1 to 2 minutes.
Step 4
• Meanwhile, in a medium bowl, combine the yogurt with the lemon juice, the remaining 1/2 teaspoon turmeric, the remaining garlic clove, 1/4 teaspoon salt, and a few grinds of black pepper.
Step 5
• Place the naan on a baking sheet and brush the flatbreads with the remaining 1 tablespoon of olive oil. Toast in the oven on broiler mode until crisp and charred, 2–3 minutes.
Step 6
• Top each flatbread with some spinach, chicken, pickled jalapeño, and cilantro leaves. Drizzle with yogurt sauce. Serve warm.

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