Yummy - Jan/Feb 2017

Page 27

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MIN MEAUTE LS fo r ev o f t h e r y d ay e we ek

Skillet Chicken with Spinach and Chickpeas

1 packed cup fresh spinach leaves cayenne pepper

500 grams skinless chicken thigh fillets salt and pepper 1 tablespoon vegetable oil 2 cloves garlic, chopped 1 medium white onion, chopped 1 (420-gram) can chickpeas, drained and rinsed ¦| ³ cup fresh calamansi juice

1 Season chicken with salt and pepper. 2 Heat oil in a large pan over medium heat. Sauté garlic and onions until fragrant. Add chicken and cook for 4 minutes. Flip to cook the other side. 3 Add chickpeas and calamansi juice. Cover pan and cook for 5 more minutes. 4 Add spinach and cook until wilted. Adjust seasoning. Sprinkle with cayenne pepper.

PHOTOGRAPHY: PATRICK MARTIRES. PRODUCTION: ZEE CASTRO-TALAMPAS.

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Serves 3 Prep Time 10 minutes Cooking Time 20 minutes

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January 2017


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