Easy Chicken, Spinach & Bean Casserole Dinner

May 3

I want to dedicate this post to my wife. The crazy, beautiful, and extremely determined Gari. GK. GariCrazy. Garma Garam Chaat Papdi (a completely addictive Indian sweet, sour and spicy street snack). Whatever we call her, she’s been a rockstar lately. Not only is our family life crazy, with twins, a 7 year old and two full-time jobs, Gari has take on some additional responsibilites. For the past few months she’s been slaying it at the gym, working out like a beast and has shown some amazing results. Her health, and her body has literally transformed from what it used to be at the post-pregnancy stage to being a completely healthy, fit and agile one. I’ve seen her routines, her workouts and her determination and I’m so proud of her.

With such lifestyle changes some diet changes, and Gari’s diet has become my diet! 🤷‍♂️ I mean, I’d love to chow down on some pasta a la vodka for dinner, but ain’t nobody got time for two dinners! Getting food on the table is hard work to begin with, especially when you’re shot to the bone after a long workday and the whole putting-the-kids-to-bed-and-one-more-book-please-daddy routine. But we do.

We’re committed to putting good food on the table and I’m going to support her in this (although I’ve declared my cravings of carbs periodically) but we eat good. It’s no or low-carb (quinoa and such), gluten-free and high-protein foods that taste good. On our way to reclaiming our bods. She’s winning and I’m (and have been for a while shall we say 😃) en-route.

Last night for dinner we made this simple one-pan chicken and bean casserole with spinach, which turned out amazing! It’s easy, takes under 45 minutes and is packed with protein, and healthy fats and is gluten-free. You in? Let’s go!

Ingredients (4 servings/meals)

2 lbs boneless, skinless chicken thighs (washed, rinsed and patted dried)

2 16-oz. cans pinto beans (drained and rinsed)

1 medium onion (chopped into 1/2” pieces)

2 medium ripe tomatoes (chopped roughly)

2 cups frozen spinach (4 cups if using fresh)

4 cloves garlic

2 tbsp high heat oil like avocado oil

1 tbsp garlic powder

1 tbsp smoked paprika

1/2 tbsp cumin seeds

salt and pepper

1 lime thinly sliced

Directions:

1. Season the chicken with salt, pepper and sprinkle garlic powder and the smoked paprika on each side. Handle carefully, set aside and wash hands.

2. Heat a large skillet to medium high (cast iron or carbon steel works well) and add the 2 tbsp oil. When the oil is ready and hot, add the pieces of chicken and leave them untouched for 5 to 6 minutes. Look for golden brown color and when you’re happy with the caramelization, flip the thighs and repeat on the other side. Remove the chicken to a separate dish.

3. To the same pan add the onions, some salt and pepper and sautee till translucent (add a bit more oil if needed). Add garlic and cumin and stir for another minute or two or until fragrant. Be sure to pick up all the fond at the bottom of the pan.

3. Next add the frozen spinach and sautee till it starts to glisten and take on all the oils. Add the tomatoes next and stir for 2 more minutes or till the flesh looks supple, and the skin barely begins to peel off.

4. Finally add the pinto beans and 1/2 cup of water. Mix it up well and cover and cook for an additional for 3 to 4 minutes.

5. Finally place the chicken thighs in the pan, spaced evenly and put the lid back on and cook for a final 10 minutes, so all the ingredients take on each others flavors.

6. You’re done! Garnish with some lime or squeeze some on top and serve hot!

Nitin Budhiraja

The origins of Nomaste is the result of my personal story. Nomaste is an ode to the rich diversity and versatility of Indian food, and aspires to tell a story that's memorable yet surprising. Born into a typical Punjabi family in New Delhi, India, food has always been an inseparable part of my life. My mother–through her cooking–kept our family a tight unit. I vividly remember our weekly tradition of long Sunday lunches, where for hours, the aromas would linger around in the air, making it a complete sensory experience.

And my grandmother–a lady of boundless love and tenderness–who we would visit every summer in the lovely countryside where the air smelled of all things nature and peacocks supplied the acoustics. She would pamper us with freshly harvested milk and yogurt delivered from across the street (thanks to for neighbors and their cattle), and food made with herbs and vegetables from her kitchen garden. She made every meal an act of love, and we felt it!

And lastly, my dad–a man who opened up for me the world, literally. And a man who traveled with his a family to the far ends of beautiful India and the world, exploring its endless beauty and instilling a sense of wonder along the way. Thanks to my father, I still carry with me to this day, a defined spirit of boundless exploration and creativity.

I migrated to America in the early naughts. My first week in America, was nothing to write home about. I felt homesick and missed that warm blanket of food that was familiar. I was a student studying art and as a desperate measure took matters in my own hands.

As I set out to make some Dal, a warm, comforting lentil soup, I realized how complex this seemingly simple soup was. Food apocalypse ensued shortly after. The occasional lentil found in the soup was still crunchy, and the a fistful of salt added a unique level of in-edibility, not to mention ‘eye-watering’ levels of spice.

Ironically, those days of culinary crises had a positive outcome. I was relentless, and spent countless hours in the kitchen, recreating my mom and grandma’s recipes down to the details. I understood food and its value, it helped me find a new sense of respect for my cultural roots.

The act of cooking transports me into a blissful state, something I’ve yet to find in anything else I do. As I grow, in true spirit of ‘boundless exploration’ I aspire to scratch the surface of something new or redefine an oldie and wonder if grandma or mom would approve. I think they would, and be proud.

America’s hunger for Indian food is getting stronger, yet there is lots more to be discovered, and a unique story is waiting to be told.

http://www.nomnomaste.com/

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