Braised Indian Chicken with Chickpeas and Spinach
INGREDIENTS
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1 - 2 tablespoons safflower oil
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6 bone-in chicken thighs, skins removed (roughly 2 - 2.5 lbs) *or substitute with boneless, skinless chicken thighs (see recipe note)
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1 tablespoon unsalted butter
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2 large onions, thinly sliced
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4 garlic cloves, roughly chopped
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1.5 tablespoons grated fresh ginger
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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2 teaspoons ground turmeric
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1/4 ground cayenne pepper (or 1/2 teaspoon, if you prefer more spicy)
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1 (15-ounce) can of chickpeas, rinsed well and drained
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2 cups low-sodium chicken broth
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5 ounces baby spinach leaves
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1/4 cup low-fat Greek yogurt
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1/4 cup fresh cilantro leaves
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sea salt
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freshly ground pepper
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