Chicken Saagwala

I have had to start a low FODMAP diet for health reasons. I was really worried that would mean a narrow range of foods (which isn’t good if you blog about food!) and bland flavours. Thankfully, as this Chicken Saagwala will show, that is not the case. There are plenty of ingredients to choose from, I just needed to change my habits and learn new dishes. I do have to be careful as just because the word low is in the diet name, it doesn’t necessarily mean low fat or calorie!

How are all the parents doing out there with first days of school coming up quickly? Our district is still trying to sort out what to do. They have seemed to settle on dividing the schools in half and one group will go two days and the other two days. They are trying to encourage parents drop off students as they need to reduce those taking the bus. The tricky bit round here is there are several hill towns, up to 45 minutes away, that bus into our district. They state bus windows must be open. That can be a problem as we can have winter start in October. I know there aren’t any easy solutions to this surreal year. Universities are starting to reverse their decision to accept students on campus. Our daughter’s school is one of them so we get to have her home for this semester. I feel for her but am also glad she’ll be safer.

Technique for Chicken Saagwala

I found this recipe from A Little Bit Yummy. Of course I changed it but mainly I was trying to use what I had available. It still follows the low FODMAP guidelines. The only ingredient that I couldn’t fine definitive guidance on was the poblano but it didn’t cause me any problems. But just do your research.

We have lost the plot with the mustard greens we are growing so it was great to be able to use this in a recipe. The greens went like gangbusters but the rest of the lettuce we grew decided to be very indifferent to growing. I love gardening but at times there doesn’t seem to be any rhyme or reason.

In a skillet, heat up the olive oil and begin to cook the cubed chicken breast. Add the garlic chives. Cook for a few minutes.

Add the leek, mustard greens and minced ginger. Cook until the greens begin to wilt down. I really like ginger which is why I put in 2 tbsp. If that is too much for you, just reduce the amount.

Add the poblano, diced tomatoes, cumin, turmeric, ground cloves and lemon juice. Bring to a simmer and cook for several minutes so the liquid can reduce a bit. Season with sea salt and pepper.

While I was cooking this, I roasted a sweet potato to accompany this dish. I really enjoyed this dish with the flavours of the fire roasted tomatoes and the bitterness of the mustard greens. I don’t pretend this is full on traditional as if you look at other recipes, there are a few more steps and it looks a lot greener. They also have dairy in it. But I hope you enjoy my version.

Chicken Saagwala

A low FODMAP dish with loads of flavour and easy to make.

Course Main Course
Cuisine Asian
Keyword Chicken Saagwala
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 chicken breast, skinless and boneless, cubed
  • 2 tbsp olive oil
  • 1 1/2 tbsp chopped fresh garlic chives
  • 1 cup chopped leeks, the green part only 80g
  • 1 cup chopped mustard greens 120g
  • 2 tbsp minced ginger
  • 1 poblano, chopped and seeded
  • 14 oz fire roasted diced tomatoes
  • splash of lemon juice
  • 2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground clove
  • sea salt and freshly ground pepper to taste

Instructions

  1. Heat the olive oil in a skillet and begin cooking the cubed chicken. After a couple of minutes add the chives.

  2. Add the mustard greens, leek and ginger. Sautè for a few minutes

  3. Add the rest of the ingredients and simmer for several minutes to reduce the liquid a bit.

  4. To keep this low FODMAP, serve this with something like a roasted sweet potato. If you aren't worried about low FODMAP then naan would be perfect.

Fish en Papillote

My daughter’s school is planning on bringing back students to their campus in a few weeks. Before she heads back to university, I wanted to make sure she gets meals she won’t get there. When there she mostly eats vegetarian as, well, dining hall meat and seafood doesn’t always set a high bar. As she loves seafood I thought I’d make this incredibly easy but delicious Fish en Papillote for her. I do wish I could cook her dishes and mail them to her safely but well, that’s not possible.

I am curious how long open campuses will last. These issues are the same closer to home. Our school system is looking to have in-classroom learning. Not quite sure how they will pull this off when, in the high school, there will be 1400 students walking through the hallways every 84 minutes. Who will be cleaning the classrooms between classes? Not an easy problem.

Technique for Fish en Papillote

I bought a nice piece of fresh cod for this dish and the fresh thyme from the garden was a lovely compliment. This fish was a reminder to pay attention to what the fishmonger is handing you. I pointed to a thicker filet and without me paying attention, I got this thin piece. I didn’t notice until I was back home. Slightly small for two people, especially when one is a teenager.

Place the fish in the parchment paper and twist the ends to make a boat shape. Add the ingredients into the boat.

Seal the package so the liquid is contained.

Bake at 350F/175C for 10-15 minutes depending on the thickness of the fish. You want the cod to be nice and flaky.

Serve immediately.

It was a lovely pairing with salad and roasted sweet potato. This is also a great dish to whip up for a quick lunch.

Fish en Papillote

Fish cooked in parchment paper

Course Main Course
Cuisine Mediterranean
Keyword Fish en Papillote
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2

Ingredients

  • 6 oz fresh cod
  • 2 tsp lemon juice
  • 2 tsp fresh thyme
  • 2 tsp capers
  • 1 tsp butter
  • sea salt to taste
  • freshly ground pepper to taste

Instructions

  1. Preheat the oven to 350F/175C.

  2. Place the cod onto a piece of parchment paper. Make a boat shape with the parchment paper and add the rest of the ingredients to the fish.

  3. Seal the parchment paper into a packet to hold the liquid in. Bake 10-15 minutes until the fish is cooked and flaky.

  4. Serve with sides of your choice. For example, a salad and roasted sweet potato.