Indian Spiced Chicken with Chickpeas and Spinach
By FBWorld Team

Indian Spiced Chicken with Chickpeas and Spinach

Here's a lovely, healthy Indian recipe that easily will feed a large and hungry family. It's been personally tested and approved by our Food Editor, Ellen Walsh. Hope you enjoy it, too. Happy eating!!

Ingredients:
2 tbls. Vegetable Oil
12 bone in Chicken Legs
2 tbls. Unsalted Butter
4 lg. Onions, (thinly sliced)
8 Garlic Cloves
3 tbls. Ginger (grated, peeled)
4 tspn. Ground Coriander
4 tspn. Ground Cumin
4 tspn. Ground Turmeric
1/2 tspn. Cayenne Pepper
2 (15) oz. can of chickpeas, rinsed
4 cups + of Chicken Broth
10 oz. of Baby Spinach Leaves ( or 16 lightly packed cups)
1/2 cup Greek Yogurt (plain)
1/2 cup Fresh Cilantro (leaves with stems)

Procedures:
1. Place a rack in the lower third of the oven. Preheat to 325° degrees. Heat oil in a large heavy pot over medium high heat. Season chicken with salt and pepper. Working in batches, cook chicken, reducing heat as needed to prevent overbrowning. Cook until golden brown, 10 - 15 minutes.

2. Stir in the garlic, ginger, coriander, cumin, turmeric, and cayenne. Cook, stirring constantly, until spices are fragrant. This will take another minute. Stir in the chickpeas and the broth. Return chicken and any accumulated juices to the 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. Braise chicken until fork tender. About 55 minutes. Chicken can be made a day ahead, for planning.

3. Using tongs, and a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Add spinach to pot, cover and removed from heat. Let stand until spinach is wilted. Stir yogurt into cooking liquid, when almost ready to serve. Return chicken to pot. Warm over low heat, do not boil, or yogurt will curdle. Transfer chicken to platter, pour spinach and chickpea sauce over. Sprinkle with cilantro and serve!