This dish was inspired by one of my clients. When she and I were putting together a custom meal plan for her, she said: “can I have some really flavorful foods. I love Indian food.”
So…from that request came this dish. It is so delicious and smells amazing when it is cooking (and I don’t usually like Indian foods).
I hope you enjoy it.
INGREDIENTS:
2 tablespoon butter
4 large bone in chicken thighs with skin on
1 large onions, thinly sliced
4 garlic cloves, chopped
1 ½ tablespoons grated peeled ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/4 teaspoon cayenne pepper
2 cups cooked chickpeas
2 cups bone broth (or any broth)
5 ounces baby spinach (about 8 lightly packed cups)
4 oz. coconut milk
¼ cup fresh cilantro leaves with tender stems chopped
PREPARATION:
Preheat oven 425. Place cast iron fry pan in oven to preheat pan.
Remove preheated pan, add butter and place chicken skin side down in pan. Place in oven for 10 minutes.
Remove pan from oven. Add to the pan onions, garlic, ginger, coriander, cumin, turmeric, cayenne, chickpeas, broth and coconut milk and stir. Place pan back in the oven for 35 minutes.
Remove from oven, stir in spinach cover and place back in the oven for 5 minutes.
Sprinkle with cilantro when served.
Serves 4