Chicken with Spinach Recipe

Name: Chicken with Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken legs, separated into drumsticks and thighs, or any other chicken parts you like, about 4 1/4 pounds in all; Salt; Freshly ground black pepper; 2 medium onions, coarsely cut up; One 2-inch piece fresh ginger, peeled and chopped; 6 medium cloves garlic, coarsely chopped; 1 tablespoon nice red paprika; 1/2 teaspoon cayenne pepper; 5 tablespoons olive or canola oil; Two 2-inch cinnamon sticks; 8 whole cardamom pods; 10 ounces spinach, chopped (frozen, defrosted, and lightly drained spinach may be used instead)

Servings: persons

6 chicken legs, separated into drumsticks and thighs, or any other chicken parts you like, about 4 1/4 pounds in all
Salt
Freshly ground black pepper
2 medium onions, coarsely cut up
One 2-inch piece fresh ginger, peeled and chopped
6 medium cloves garlic, coarsely chopped
1 tablespoon nice red paprika
1/2 teaspoon cayenne pepper
5 tablespoons olive or canola oil
Two 2-inch cinnamon sticks
8 whole cardamom pods
10 ounces spinach, chopped (frozen, defrosted, and lightly drained spinach may be used instead)

1
Spread the chicken out in a single layer and sprinkle 1 teaspoon salt and lots of black pepper on both sides.
2
Put the onions, ginger, garlic, paprika, and cayenne into a food processor and, using a fast start-and-stop method, chop all the ingredients as finely as possible, stopping short of making a puree.
3
Put the oil into a wide, heavy pan (a large nonstick saute pan or well-seasoned wok is ideal) and set over medium-high heat.
4
When hot, put in the cinnamon and cardamom.
5
Let them sizzle for a few seconds.
6
Now put in as much chicken as will fit easily in a single layer, and brown on both sides.
7
Remove to a bowl, leaving the whole spices behind.
8
Brown all the chicken this way in batches.
9
Then put the onion mixture into the pan, turning heat down to medium.
10
Stir and fry for 45 minutes, until most of the liquid has dried up.
11
Add the spinach and 1/2 teaspoon salt.
12
Stir and fry another 45 minutes.
13
Add the chicken, 1/4 teaspoon salt, and 1/2 cup water, and bring to a boil.
14
Cover, turn heat to low, and simmer gently for 25 minutes, turning the chicken pieces over gently a few times.
15
Extra fat may be removed before serving.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 chicken legs, separated into drumsticks and thighs, or any other chicken parts you like, about 4 1/4 pounds in all, Salt, Freshly ground black pepper, 2 medium onions, coarsely cut up, and more.

Yes, Chicken with Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Spinach

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