Recipes

Indian Spiced Chicken Legs with Chick Peas & Spinach



IndianSpiceChicken

Indian Spiced Chicken Legs with Chick Peas & Spinach
 
Prep time
Cook time
Total time
 
Recipe type: Dinner
Cuisine: Indian
Serves: 4-8
Ingredients
  • 1 TBSP – Olive Oil
  • 6 – Bone-In Chicken Legs (Skin removed)
  • 1 TBSP – Salted Butter
  • 1 – Large Onion (Sliced Thin. Can add more onion if desired.)
  • 4 – Garlic Cloves (Chopped)
  • 1 TBSP – Powdered Ginger
  • 2 Tsp – Coriander
  • 2 Tsp – Cumin
  • 2 Tsp – Turmeric
  • ¼ Tsp – Cayenne Pepper
  • 15 oz – Chickpeas (1 can rinsed)
  • 2 cups – Chicken Broth (Add more if needed)
  • 5 oz – Baby Spinach (Approx. 8 lightly packed cups)
  • ¼ Cup – Cream
  • ¼ Cup – Fresh Cilantro (Optional)
  • Salt to Taste
Instructions
  1. Preheat oven to 325 F degrees. Move rack to bottom of oven.
  2. In a large pot (preferably oven safe) over medium-high heat up the oil.
  3. Season chicken with salt, and cook in batches in the oil 8-10 minutes until all sides are golden brown. Reduce heat as needed.
  4. Transfer chicken to a plate. Add onions, butter, and any drippings to the pot. Cook 10-15 minutes until onions are soft and golden brown. Season with salt as desired.
  5. Stir in spices until fragrant. (Approximately 1 minute.)
  6. Add chickpeas, stir all together, and add chicken w/ juices. Bring to a simmer.
  7. If not using an oven safe pot, transfer chicken into an oven safe dish with lid.
  8. Braise chicken until fork can easily remove the meat from the bones. Approximately 50 minutes.
  9. Transfer chicken to platter and cover.
  10. Removed from heat, add spinach to the pot, cover, and allow to wilt 5-7 minutes.
  11. Stir in heavy cream.
  12. Slowly reheat the liquid & add chicken back to the pot.
  13. Serve hot with white/basmati rice.

Rebekah (Editor)

About Rebekah (Editor)

Rebekah spent much of her childhood on the coast of Maine where she cultivated her affinity for local seafood. Her lust for traveling extended beyond her New England borders and so she spent time traveling to Nepal, Mexico, Canada, Puerto Rico, and various parts of the U.S. before taking up blogging and spawn rearing as her full time gig. A transplant into the DC Metro Area, she has a newfound enthusiasm for gastronomy, and finding the best indulgences in the District. Rebekah's photographs and writing have been published by various media outlets, however her love of adventure would find her constantly on the go exploring new places and cuisine.


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