Indian-Spiced Chicken with Chickpeas and Spinach

By tammy1365

Ingredients

• vegetable oil
• bone-in chicken legs (thigh and drumstick), skin removed
• Kosher salt
• unsalted butter
• large onions, thinly sliced t
• garlic cloves, chopped
• grated peeled ginger
• ground coriander
• ground cumin
• ground turmeric
• cayenne pepper
• 15-ounce can chickpeas, rinsed
• (or more) low-sodium chicken broth
• baby spinach (about 8 lightly packed cups)
• Greek yogurt
• fresh cilantro leaves with tender stems

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy pot over medium-high heat. Season chicken with salt. Working in batches, cook chicken, reducing heat as needed to prevent over-browning, until golden brown on all sides, 8-10 minutes per batch. Transfer to a plate.

Add butter and onions to drippings in pot; season with salt. Cook, stirring often, until onions are soft and golden brown, 10-15 minutes.

Stir in garlic, ginger, coriander, cumin, turmeric, and cayenne. Cook, stirring constantly, until spices are fragrant, 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. Braise chicken until fork-tender, 45-55 minutes. DO AHEAD: Chicken can be made 3 days ahead. Let cool slightly, then chill, uncovered, until cold. Cover and keep chilled. Rewarm before continuing.

Using tongs and a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Add spinach to pot, cover, and remove from heat. Let stand until spinach is wilted, 5-7 minutes.

Stir yogurt into cooking liquid. Season with salt. Return chicken to pot. Warm over low heat (do not boil or yogurt may curdle).

Transfer chicken to a large deep platter. Pour spinach and chickpea sauce over. Sprinkle with cilantro.