Boneless chicken thighs make me a champion of my dinner menu, always. The “Chicken Saag,” from the April/May 2018 issue of Fine Cooking, was yet another easy, calming recipe.

The fun spice mix includes garam masala, cumin, paprika, and turmeric. And the turmeric is sure to turn your chicken a dazzling yellow color. I added 1 1/2 tsp. salt at the end.

While my assembled dish was simmering on low, I let my white basmati rice cook.

My final satisfying dish was creamy and gingery. Notice all the greenness, with spinach and cilantro.

Boneless Chicken Thighs (1 1/2 lbs.) = $6.21
Frozen Spinach (20 oz.) = $4.48

PREP TIME: eat after two hours of prep and cooking
TASTE: creamy spinach dresses gingery chicken

Still jazzed about boneless chicken thighs, next time I will make the “Indoor Pulled Chicken,” from the March/April 2018 issue of Cook’s Illustrated (recipe below). Come back to my site next week, to see what happens.

Indoor Pulled Chicken
Cook’s Illustrated, March/April 2018
Serves 6 to 8

1 cup chicken broth
2 Tbsp. molasses
1 Tbsp. sugar
1 Tbsp. liquid smoke
1 tsp. unflavored gelatin
Salt and pepper
2 lbs. boneless, skinless chicken thighs, halved crosswise
1 recipe Sweet & Tangy Barbecue Sauce (below)
Hot sauce

Bring broth, molasses, sugar, 2 tsp. liquid smoke, gelatin, and 1 tsp. salt to boil in large Dutch oven over high heat, stirring to dissolve sugar, Add chicken and return to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until chicken is easily shredded with fork, about 25 minutes.

Transfer chicken to medium bowl and set aside. Strain cooking liquid through fine-mesh strainer set over bowl (do not wash pot). Let liquid settle for 5 minutes; skim fat from surface. Set aside fat and defatted liquid.

Using tongs, squeeze chicken until shredded into bite-size pieces. Transfer chicken, 1 cup barbecue sauce (recipe below), 1/2 cup reserved defatted liquid, 3 Tbsp. reserved fat, and remaining 1 tsp. liquid smoke to now-empty pot. Cook mixture over medium heat, stirring frequently, until liquid has been absorbed and exterior of meat appears dry, about 5 minutes. Season with salt, pepper, and hot sauce to taste. Serve, passing remaining barbecue sauce separately.

Sweet & Tangy Barbecue Sauce
Makes about 2 cups

1 1/2 cups ketchup
1/4 cup molasses
2 Tbsp. Worcestershire sauce
1 Tbsp. Sriracha
1/2 tsp. salt
1/2 tsp. pepper

Whisk all ingredients together in bowl.