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Chicken Breasts
Stuffed with Figs, Raisins and Spinach (Anjeeri Murg)
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Yield: Makes 4 servings
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Boneless, skinless chicken
breasts
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4
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Dried figs, chopped
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1/2 cup
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Medium onion, finely chopped
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1
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Fresh spinach, stemmed, washed,
dried
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1 lb.
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Fresh ginger, minced
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2 tsp.
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1. Place chicken between 2 sheets
of waxed paper; use mallet to pound to an even thickness.
2. Heat 2 Tbsp. oil in large frying pan. Add figs, raisins and saffron;
stir-fry 2 minutes. Add cumin seeds and onion; cook until onions begin to
soften 3 to 4 minutes. Add spinach; cook until wilted. Off heat, add
cayenne pepper and salt; set aside to cool slightly.
3. Spread spinach mixture over underside of each breast. Roll into secure
packages; seal with wooden picks. Arrange in baking pan.
4. Heat remaining oil in same pan. Add garlic and ginger; cook until
fragrant and soft, 2 to 3 minutes. Add tomato sauce and heavy cream; cook
until thick.
5. Pour tomato sauce over chicken breasts. Bake at 350F for 45 minutes,
basting several times with sauce. Serve hot, with chicken bias sliced.
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