Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 30ml olive oil
• 15g grated fresh ginger
• 15g grated fresh turmeric (or 5g ground turmeric)
• 2 cloves garlic, minced
• 5ml ground cumin
• 5ml ground coriander
• Salt and pepper to taste

For the Sautéed Greens:

• 500g mixed leafy greens (such as kale, spinach, or Swiss chard), chopped
• 30g ghee (clarified butter) or olive oil
• 2 cloves garlic, minced
• 5ml cumin seeds
• 5ml fennel seeds
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken:

• In a bowl, combine olive oil, grated ginger, grated turmeric, minced garlic, ground cumin, ground coriander, salt, and pepper.
• Add the chicken breasts to the bowl and coat them evenly with the marinade.
• Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavour.

2. Cook the Chicken:

• Heat a heavy-bottom frying pan over medium-high heat and add a little olive oil.
• Once the pan is hot, add the marinated chicken breasts and cook for about 6-8 minutes on each side, or until they are cooked through and golden brown.
• Remove the chicken from the pan and let it rest for a few minutes before slicing.

3. Prepare the Sautéed Greens:

• In the same pan used for the chicken, add ghee or olive oil over medium heat.
• Add minced garlic, cumin seeds, and fennel seeds to the pan and sauté for 1-2 minutes, or until fragrant.
• Add the chopped mixed greens to the pan and sauté until they are wilted but still vibrant green, about 3-5 minutes.
• Squeeze lemon juice over the greens and season with salt and pepper to taste. Toss to combine.

4. Serve:

• Serve the sliced ginger-turmeric chicken alongside the sautéed greens.
• Garnish with additional fresh herbs or a sprinkle of sesame seeds if desired.
• Enjoy mindfully, savouring each bite and paying attention to the flavours and textures of the meal.