Saffron Chicken Korma Mason Jars

                             

Happy New Year! As my last blog post from JUNE 2021 started....long time no blog?! I'm sure I tried a new recipe or two over the last 6 months, but to be honest I just didn't think of adding them here. However, it's a new year and I'm committing to try some new recipes and sharing them. >>>I decided to start with this one. Hubby and I went on a day date to an Indian restaurant, which inspired me to search for a new recipe. While a little more labor intensive, I decided to use meal prep day to make this for our work lunches. After it was done, I took a little taste. I DIDN'T REALLY LIKE IT. My first thought was: ugh! I spent all this time and not sure I'm even going to like it. <<<BOY, was I wrong!!>>>It just needed to sit for a day so the flavors could "marry" 😀Hubby even texted me after he ate his to say how delicious it was!! Some new recipes don't always work out, and that's ok. It's a lot of trial and error; and thankfully this one made the cut. Hope you like it too!

Saffron Chicken Korma Mason Jars

w/Brown Rice & Roasted Broccoli & Cauliflower

Ingredients:

• 5T canola or olive oil, divided
• 5 cups of diced onions
• ¼ cup unsalted cashews
• ¼ cup water
• 1 ½ cup low-fat plain yogurt
• 2 lbs boneless, skinless chicken breast or thighs, cut into bite sized pieces
• 3 cloves of garlic, minced
• 2T fresh ginger, grated
• 1 cup low-sodium chicken broth
• Cilantro for garnish

Spices:

• 2 tsp garam masala
• ½ tsp cardamom
• ½ tsp coriander
• ½ tsp turmeric
• ¼ tsp cayenne (more for more heat)
• ¼ tsp saffron threads, crushed
• Sprinkle of salt, pepper, cinnamon

Serve with 

• Brown rice (I prepared 5 cups total for lunches and one family of 4 dinner)
• Roasted Broccoli & Cauliflower (one head each)

Instructions:

1. Heat 4T of oil in a large skillet over medium-low heat.  Add onions and cook, stirring frequently, until caramelized and slightly crispy, 25-30 minutes.  Transfer to a blender and add cashews and water.  Blend until smooth.
2. Combine yogurt and all spices listed from garam masala through saffron in a bowl. Set aside. 
3. Place the pan over medium heat and add the remaining 1T of oil. Sprinkle the oil with salt, pepper, and cinnamon.  Stir till fragrant (10-15 seconds).  Add chicken, garlic, and ginger.  Cook, stirring occasionally, until the chicken starts to brown, 5-7 minutes. 
4. Stir in the pureed onion mixture, and the yogurt mixture into the pan with the chicken.  Adjust heat to maintain a low simmer, partially cover and cook, stirring occasionally, about 20 minutes.  
5. Garnish and Enjoy as a Family meal or layer into pint sized Mason Jars with ½ cup of brown rice on the bottom, ¾ cup of chicken Korma, and top with one cup of roasted broccoli and cauliflower. Store in fridge to take for work lunches or on the go dinners.  

 *This recipe easily makes six work lunches AND a family dinner.  You can cut the recipe in half or freeze a portion for later. I have actually found that I like the flavor even more as a leftover as the dish has time for the flavors to combine.  This dish is layered with Indian spices.  If you like Indian food you will like this recipe! Also, this can easily be made into a vegetarian dish by substituting the chicken for a vegetarian option like tofu or seitan and sub in veggie broth for the chicken broth. 

 

Spicy Chicken Mason Jar Salad

 When life hands you lemons.....typically I don't make main course salads in the middle of winter. However my stove had to be moved out of the kitchen recently for a remodel but I didn't want to skip my usual meal prep. And here in Ohio, even in winter, we keep our grill "available" when the mood strikes us :) So, I cooked some chicken outside, on the grill, in the snow, then brought it inside to complete this yummy and easy salad.  Plus don't the layers look pretty in the jar? 

Spicy Chicken Mason Jar Salad

Ingredients:

~ 1T Ranch dressing (Make your own to be free of artificial ingredients/preservatives or use T. Marzetti Simply Dressed)

~1/4 cup low sodium taco seasoned black beans (drained)

~1/4  cup multi color peppers, slivered

~4-6 grape sized tomatoes, whole

~2T red onion, slivered, 

~1/2 cup grilled chicken (marinated in hot sauce), chopped

~Fill remaining jar with lettuce of choice

~garnish top with cilantro and green onions

~add sliver of lime to top of jar to be squeezed when ready to eat. 

*Layer ingredients as listed with dressing on the bottom. This is important in order to keep the dressing away from the tender cut veggies and lettuce.

Multiply recipe based on number of salads you are making. Put on lid and store upright in fridge.  Salads stay fresh for three days.  I make salads on Sunday for Monday-Wednesday lunches.  Store upright in fridge.  When ready to eat shake to distribute dressing and hot sauce.  Enjoy from the jar or pour into a bowl.

~Bonus: I seasoned the black beans with my homemade taco seasoning so I wanted to share the recipe with you!

Taco Seasoning Recipe

~1T Chili powder 

~1 1/2 tsp cumin 

~1/2 tsp paprika 

~1/2 tsp salt (less for a low sodium version) 

~1/4 tsp garlic powder 

~1/4 tsp onion powder 

~1/4 tsp dried oregano 

~Combine all of the above.  To be used with one pound of chicken breast or with one pound of lean ground turkey or lean beef OR in the case of this recipe use 1T of this taco seasoning and toss with 1 can of black beans.