Chicken Saag

3 large ripe tomatoes, cored and cut into wedges
2 Tbsp love oil
2 10-oz bags fresh spinach
1 large onion, diced
8 boneless chicken thighs, cut into 1-inch pieces
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 jalapeño or Serrano pepper, minced
1 tsp turmeric
1 Tbsp favorite garam masala
1 tsp fenugreek powder
1/2 tsp ground coriander
1 stick cinnamon, or 1/2 tsp powder
1 can coconut milk

Heat oven to 450F. Toss the tomatoes together with the olive oil and a bit of salt and pepper, and spread out in a large rimmed jelly roll baking pan. Roast in oven for 25-30 minutes.

Meanwhile, toss spinach with a few tablespoons of water in a large pot, and steam until well wilted, about 10 minutes. While the veggies are cooking, heat a bit of canola oil in a Dutch Oven or Pot and sauté the onions for about 10 minutes, until softened and just beginning to brown. Remove onion from pot and set aside in a bowl.

Turn the heat up to medium-high and add the chicken to the pot with a dash more oil if necessary. Brown the chicken for about 10 minutes, stirring from time to time. Add the garlic, ginger and spices, and cook another 3-5 minutes, until very fragrant. Add the coconut milk and stir well. Squeeze most of the water from the spinach (I wring it in a clean kitchen towel), and chop coarsely. Stir spinach into the chicken mixture, cover and heat through for another 15-20 minutes to meld all the flavors.

Top with fresh cilantro if desired. Serves 6.

Cooks's note: if you don't have all these Indian spice powders, you could substitute 1-2 tablespoons of your favorite high quality curry powder for the turmeric, garam masala, fenugreek and coriander, and arrive at a very nice result as well.