Indian chicken with chickpeas and spinach

download.jpegA 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.

Ingredients

6 SERVINGS

  • 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

Preparation

  • 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.
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