â€œI came up with this recipe one night when I was in the mood for ethnic food. This dish combines Indian and Mediterranean cuisines.â€� —Yvonne Maffei, Lombard, IL
Cooking Light MAY 2008
1. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers to pan; sauté 1 minute, stirring constantly. Add onion; sauté 1 minute. Reduce heat to medium; stir in cabbage, ginger, and garlic. Cook for 3 minutes, stirring frequently. Add chicken and next 4 ingredients (through paprika); cook 5 minutes, stirring frequently. Stir in spinach, and reduce heat to low. Cook 10 minutes or until chicken is done.
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