One Ingredient, Two Recipes Afghan Style. Easy Weeknight Meals. Chicken Recipes.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor profile.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers add sweetness without heat.

Cut chicken thighs into bite-sized pieces.

Chop 2 onions and set aside.

Heat 1/2 cup olive oil in a large pot over medium heat.

Add chopped onions to the pot and cook for about 6-7 minutes until they start to brown.

Turn heat down to medium-low and add 1 heaping teaspoon of jarred garlic.

Add 2 teaspoons of salt, adjusting for the amount of chicken used.

Add 1/2 teaspoon of black pepper, 1/2 teaspoon of cumin seed, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of coriander to the pot.

Cook spices until fragrant and the house smells delicious.

Add 2 tablespoons of tomato paste and cook until it turns a deep red color.

Add chicken pieces to the pot and coat them in the tomato and spice mixture.

Add chopped tomatoes to the pot and cook until chicken is no longer raw, about 2-3 minutes.

Remove half of the chicken to a platter for the soup.

Add 1/2 cup of water to the pot and bring to a boil for 2-3 minutes, uncovered.

Cover the pot, reduce heat, and let it cook for 15 minutes.

Add 2 tablespoons of oil to the bottom of the pot, then add chopped carrots and bell peppers.

Return the chicken and tomato mixture back into the pot.

Add 4 cups of water to the pot for the soup.

Cut chicken into smaller chunks while in the water for bite-sized pieces.

Taste the soup and adjust salt if necessary, adding about 1/4 teaspoon more salt.

Turn down to a simmer, cover, and let cook for 10 minutes.

Add 12 oz of baby spinach to the soup and stir until wilted.

Cooking Techniques

Equipment Needed

Spice Level: