Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |
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