A serious craving for Indian forced me away from my lazy-girl cooking, but once I smelled the amazing spices in my kitchen, I knew it is well worth it. By the end of it, it wasn’t as hard as I thought to make this excellent and healthy dinner. Just make sure you use a pot that you can put in the oven as well if you can- it will simplify the process.
- 1 tablespoon vegetable oil
- 6 bone-in chicken legs (thigh and drumstick), skin removed
- Kosher salt
- 1 tablespoon unsalted butter
- 2 medium small onions, thinly sliced
- 15-ounce can chickpeas, rinsed
- 2 cups (or more) low-sodium chicken broth
- 5 ounces spinach (about 8 lightly packed cups)
- 1/4 cup Greek yogurt
- 1/4 cup fresh cilantro leaves with tender stems
Mix the following in a bowl:
- 4 garlic cloves, chopped
- 1 1/2 tablespoons grated peeled ginger
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1/4 teaspoon cayenne pepper
- Place a rack in lower third of oven; preheat to 325°.
- Season chicken with salt
- Heat oil in a large heavy pot over medium-high heat and cook chicken,until golden brown on all sides, 8-10 minutes per batch. Transfer to a plate.
- Add butter and onions to pot; season with salt. Cook, stirring often, until onions are soft and golden brown
- Stir in spice mix (garlic, ginger, coriander, cumin, turmeric, and cayenne) and cook, stirring constantly for about 1 minute.
- Stir in chickpeas and 2 cups broth.
- Return chicken and any accumulated juices to pot. Add more broth if needed to cover chicken about three-fourths of the way up. Bring to a simmer.
- Cover pot and transfer to oven for 45-55 minutes.
- Remove pot from oven and back to stove top where you should transfer chicken to a platter before adding spinach to pot and simmer on low heat until spinach is wilted (add salt as needed)
- Stir yogurt into cooking liquid(do not boil or yogurt may curdle).
- Return chicken to pot. Warm over low heat
- Sprinkle with cilantro before serving.