Indian-Spiced Chicken with Chickpeas and Spinach
- 1 tablespoon vegetable oil
- 6 bone-in chicken legs (thigh and drumstick), skin removed
- Kosher salt
- 1 tablespoon unsalted butter
- 2 large onions, thinly sliced
- 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
- 1 15-ounce can chickpeas, rinsed
- 2 cups (or more) low-sodium chicken broth
- 5 ounces baby spinach (about 8 lightly packed cups)
- 1/4 cup Greek yogurt
- 1/4 cup fresh cilantro leaves with tender stems
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Baby spinach (5 ounces)
- Chickpeas (1 15-ounce can)
- Cilantro leaves with, fresh stems tender (1/4 cup)
- Coriander, ground (2 teaspoons)
- Cumin, ground (2 teaspoons)
- Ginger (1 1/2 tablespoons)
- Onions, large (2)
- Meat
- Chicken legs, bone-in (6)
- Canned Goods
Chicken broth, low-sodium (2 cups)
- Cooking & Baking
- Cayenne pepper (1/4 teaspoon)
- Garlic cloves (4)
- Kosher salt (1)
- Turmeric, ground (2 teaspoons)
- Vegetable oil (1 tablespoon)
- Dairy
- Butter, unsalted (1 tablespoon)
- Greek yogurt (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published January 1, 2013 (1 month ago).
70 people saved this recipe.
