Saag (spinach) bhaji with peri peri chicken

For a fuss-free meal, why not try saag (spinach) bhaji with a side of peri peri chicken.

Checklist of ingredients (saag bhaji):

1. 3 x bags of spinach leaves
2. 1 x onion
3. 3 x garlic cloves
4. 1 x green chilli
5. 1 x tbsp salt

Checklist of ingredients (peri peri chicken):

1. 3 x chicken breasts
2. 1 x tbsp haldi, salt garam masala, garlic granules, onion granules, thyme, curry powder
3. 2 x tbsp peri peri spice

Method (saag bhaaji):

1. Pour in 1 tbsp of olive oil in a pan and heat up for a few minutes
2. In the meantime, chop up 1 onion, 3 garlic cloves and 1 green chilli into fine pieces and place in a large pan and heat up for around 5-8minutes
3. Thoroughly wash 3 bags of spinach leaves and place into the heated pan
4. As the onions and garlic get golden, add in 1 tbsp of salt and throw in a handful of washed spinach leaves into the pan and wait for the leaves to wilt in the heat
5. Whilst the first batch of leaves soften, throw in the rest gradually and leave for 10 minutes to soften
6. Your saag (spinach) should be ready to serve

Method (peri peri chicken):

1. Chop up 3 chicken breasts and wash thoroughly and place in a bowl
2. Then place in 1 tbsp of the following spices in the bowl of chicken; haldi, salt, garam masala, garlic granules, onion granules, thyme, curry powder plus 3 tbsp of peri peri spices
3. Massage the spices thoroughly into the chicken until completely covered
4. Leave to marinate for around an hour and once ready, sprinkle the baking tray with olive oil and place the marinated chicken on the tray
5. Then place the tray into the oven at 190c for around 50mins – 1 hour until golden
6. Your chicken should be ready to serve