Preparation Time: 15 minutes

Cook Time: 30 minutes

Cut: Boneless chicken


6 chicken thighs, boneless skinless
salt and pepper to taste
2 tsp (10 ml)  canola oil
1 medium yellow onion, diced
1 small sweet potato, cubed
3 clove garlic, minced
1 (400 ml) jar butter chicken sauce
1 cup (250 ml) canned chick peas, drained and rinsed
2/3 cup (160 ml) frozen chopped spinach, thawed and squeezed dry
1/4 cup (60 ml) fresh cilantro leaves
Roti wrappers, naan breads or large tortillas


Tip:You can always use cooked diced chicken in this recipe. Add the cooked chicken in when you add the spinach.

Cut chicken into 1/2 inch cubes. Season with salt and pepper.

Heat 1 tsp oil in a large skillet over medium high heat. Add chicken and stir cook until browned (about 5-7 minutes).  Transfer to a plate.

Wipe skillet clean with paper towel. Add 1 tsp oil and heat over medium high heat. Add onion, sweet potato and garlic; stir cook until vegetables are golden (about 4-5 minutes).

Stir in butter chicken sauce, chick peas and chicken. Cover, reduce heat and simmer until potato is tender, stirring occasionally (about 15 minutes).

Stir in spinach and cook just until spinach is warm. Remove from heat, stir in cilantro then divide mixture among warm roti.