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Spiced Chicken with Chickpeas and Spinach

Spiced Chicken with Chickpeas and Spinach


Golden and fragrant, this dish is a meal on its own, or it can be served with steamed basmati rice or warm flatbread.

Ingredients

  • 1 tablespoon vegetable oil
  • 6 bone-in chicken legs (thigh and drumstick), skin removed
  • 1 tablespoon unsalted butter
  • 2 large onions, thinly sliced
  • 1 1/2 tablespoons grated peeled ginger
  • 2 teaspoons ground coriander
  • 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 fresh cilantro leaves with tender stems

Recipe Preparation

  • 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.

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 460 Fat (g) 16 Saturated Fat (g) 4.5 Cholesterol (mg) 220 Carbohydrates (g) 18 Dietary Fiber (g) 5 Total Sugars (g) 4 Protein (g) 59 Sodium (mg) 740Reviews SectionLooks excellent tastes great. Go with Boneless skinless Chicken Thighs.AnonymousThe North11/08/19

INDIAN SPICED CHICKEN WITH CHICKPEAS AND SPINACH

Another great recipe using my beloved pressure cooker, but no need to run away if you don’t own one, the original method (found here) uses a regular pan. We’ve been so busy lately (by lately I guess I mean a few years in a row…) that shortcuts to get dinner at the table faster are more than welcome. As long as they don’t compromise flavor. No need to worry about it in this recipe, flavorful is one adjective that comes to mind to describe it.

INDIAN SPICED CHICKEN WITH CHICKPEAS AND SPINACH
(adapted from Bon Appetit)

1 tablespoon vegetable oil (I used grape seed oil)
6 boneless, skinless chicken thighs
Kosher salt
1 tablespoon unsalted butter
1 large shallot, thinly sliced
1 + 1/2 tablespoons grated ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, rinsed
1 cups chicken broth
5 ounces baby spinach
1/4 cup Greek yogurt
1/4 cup cilantro leaves, coarsely chopped (optional)

Heat oil in a large heavy pot over medium-high heat or in your pressure cooker. Season chicken with salt. Working in batches, cook chicken, reducing heat as needed to prevent over-browning, until golden brown on all side.Transfer to a plate.

Add butter and shallot to drippings in pot season with salt. Cook, stirring often, until soft and fragrant. Stir in ginger, coriander, cumin, turmeric, and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in chickpeas and chicken broth. Return chicken and any accumulated juices to pot. Bring to a simmer. Cover pot and either braise it in a 325 F oven for about 50 minutes, or cook under pressure for 15 minutes.

Quickly release the steam (or place the closed pan under running cold water in the sink), and when the pressure equalizes open the pan. Return the pan to the stove, add the spinach and simmer for a couple of minutes until wilted. Stir yogurt into cooking liquid, mix gently and serve right away, sprinkled with fresh cilantro, if you like.

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Comments: I absolutely love the way pressure cooking intensifies the flavors of a sauce, and this one with all the warm spices and the chickpeas turned out quite spectacular indeed. The recipe made so much sauce that even after leftovers were enjoyed at lunch, a little sauce remained. I went at it with a spoon on day 3. Yeah, that good. And, of course the time-saving aspect is hard to be neglected…

This recipe could be served quite simply with a slice of naan bread, but I opted for cauli-rice and some snow peas sautéed in olive oil and a little mint. We ate like the King and the Queen… except for the fact that we did the dishes afterwards. I doubt royalty deals with such mundane issues. Their loss. Doing dishes can be a lot of fun. All you need is the right music in the background…


Braised Indian Chicken with Chickpeas and Spinach

Let me preface this post by stating that today is my seventh full day on a cruise boat, and I’ve craving any and all Asian food (Indian, Japanese, Thai, etc.), so sharing today’s recipe is particularly hard for me. I’m basically drooling on my keyboard right now.

But I’m also excited because I know that you are going to love this braised chicken dish. It is packed with flavor, the perfect amount of heat, reheats beautifully, can be prepped in advance, and is incredibly healthy to boot. Chickpeas and fresh spinach don’t hurt either.

Oh, and it can be prepared in just over an hour (or less, depending on whether or not you break up the preparation steps).

As far as weekday dinners, Connor and I eat some form of Indian food probably once every two weeks (sometimes, as often as once a week!). In fact, I’m hard-pressed to find any Indian dish or curry that I don’t enjoy.

One of my absolute favorite (if not, favorite of all time) restaurants in Washington, DC is an Indian restaurant called Rasika. We visited the restaurant again as a family over the holidays, and I’ve vowed to step up my Indian cooking game ever since.

One the biggest challenges that I find in cooking Indian food at home is lack of ingredients or lack of time. Many great Indian recipes call for a huge number of spices, and most of them require a long cooking time in order to impart the depth of flavor that we all know and love.

So when I discover new recipes that require neither of these things, I’m always intrigued. Today’s recipe was found in my ridiculously-never-ending-pile of old hoarded food magazines several weeks ago.

I loved that it contained just four dried spices (coriander, turmeric, cumin, and cayenne): all of which can be found at any grocery store, and most of which you most likely already have on hand in your spice cabinet at home.

It also uses one of the most under-appreciated, yet tasty and flavorful (did I mention…affordable?), chicken pieces: the thighs! Why yes, I’m a major fan of chicken thighs, and practically any and all dark meat.

If you’re curious, I go all into it in this post.

As with any good braised recipe, this dish requires you to brown and sear the chicken thighs as one of the first very cooking steps. This is the most important step. It takes some patience, but don’t ever skimp on browning meat.

After that, it is as easy as sauteing onions and garlic, adding spices, broth, and canned chickpeas, placing the browned chicken thighs back in the pot, and allowing the dish to simmer over very, very low heat for about 40 to 50 minutes.

Cooking over low heat allows the chicken to become extremely tender, and helps maximize the flavor of the dish as a whole. The final step involves adding baby spinach and stirring in low-fat Greek yogurt for a touch of creaminess and tang.

I love serving this dish on top of steamed basmati rice with some vegetables, raita, and some fluffy naan bread! (Trader Joe’s sells a great frozen naan, if you don’t feel like making your own from scratch!).


Recipe: Moroccan-Spiced Chicken and Chickpea Sheet-Pan Dinner

Note: The aroma of this dish will make your house smell as delicious as this quick and easy meal will taste. For maximum flavor, buy whole spices and toast and grind them yourself. From Meredith Deeds.

• 1/2 tsp. freshly ground black pepper

• 4 bone-in chicken thighs, patted dry

• 2 (15 oz.) cans chickpeas, drained and rinsed

• 1 large red onion, cut into 1/2-in. wedges

In a small bowl, combine the salt, cumin, coriander, cinnamon, ginger and pepper.

Add 2 tablespoons olive oil, lemon juice and half of the spice mixture to a large bowl. Whisk to combine. Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.

Place oven rack on the top third of the oven and heat to 425 degrees.

Combine chickpeas, onion, 2 tablespoons olive oil and remaining half of the spice mixture on a large, rimmed baking sheet and toss to coat.

Move chickpeas to the outer edges of the baking sheet and place the chicken thighs in the center. Bake, tossing chickpeas halfway through, for 30 to 35 minutes, until chicken is cooked (at least 165 degrees).

Transfer the chicken to a serving platter. In a large bowl, combine the spinach with the remaining 1 tablespoon oil. Toss thoroughly to coat.

Arrange the spinach on the sheet pan, on top of the chickpeas. Place back in the oven and cook for 3 to 5 minutes, until just wilted. Toss with the chickpeas and transfer to a serving platter. Serve with the chicken.


Spice Up the Chana Masala Sauce

Add the dried, ground spices to toast with the onion tomato mixture. The dried spices become richer and more fragrant as they toast and brown in the oiled pan alongside the onion and tomato mixture. Stir often so they don’t burn.

Burst the tomatoes. Once the tomatoes soften, gently press on each tomato with the back of a spatula so the cherry tomatoes burst and release their liquid into the sauce.

Add water to the skillet. Start with adding 1/2 cup of water to make the sauce, which will combine with the rendered tomato juice to reduce and thicken as it cooks. Add up to 1/4 cup more water at any time if the sauce feels too tight or evaporates too quickly.


Reviews ( 19 )

Great flavor and just the right amount of heat. Perfect for making on a weekend then parceling out for lunches during the week. I served this over quinoa cooked with a bay leaf in vegetable broth. Yum!

Great flavor. Substituted spinach and prunes and was very happy. Don't be afraid to add a little more moisture, like chicken broth, to create more flavor on your couscous.

Fantastic! Served it over toasted pilav bulgar yum!!

I read all the reviews to get an idea of how the spices worked in this dish. I have ras al hanout from the CL recipe, so I used that and some cinnamon. (No sticks in the house) I also minced the garlic and threw it in, and I used 5 big cloves. I subbed yellow onions for red. I never have cilantro around because it turns to slime 2 days after you buy it, so I chopped up flat parsley, and added some dried mint. I also put in some Swiss chard for a green. I served it over couscous, with a plate of crudités and cranberry sauce. We liked it a lot and I'm looking forward to the leftovers.

This was very good and flavorful, and very easy and fast to prepare. I made only a few minor changes: Instead of briefly sauteing whole garlic cloves, I just chopped the garlic and added it in with the onions. I really didn't see the point of doing it as directed when there are so many strong flavors in this dish I used some powdered cinnamon instead of the stick for the same reason. I also used diced tomatoes rather than chopping whole ones, and used baby arugula instead of the escarole. Served with whole wheat pita bread and feta cheese spread. This is a great, filling meal that works well on a weeknight.


Spinach and chickpeas

First off, this dish is not called “spinach and chickpeas”, it is espinacas con garbanzos. Don’t you agree? “Spinach and chickpeas” is something you eat because you should — it is healthy and you aspire to be. Espinacas con garbanzos is something you eat because it sounds sexy, and doesn’t taste half bad either. It’s hearty and smoky with a little kick, you eat it on little fried bread toasts at a tapas bar in Spain.

Or, you know, in New York City on another brutally rainy March night. My friend Ang had a tapas pot-luck last Friday (the baby ditched us for a better party at his grandparents house) and, yes, I brought a Spanish dish to a Spanish party that did not include a single format of pork. Wild! Hey, I figured others would have the chorizos and jamón serranos covered. Me, I wanted some Spanish comfort food. I’d tried a version of this dish a few years ago, thanks to the sweet nudging of Ximena at Lobstersquad and instantly loved it. It sounds like it would be too simple to hold your interest, perhaps something you’d eat because you “ought” to, but it tastes like something you’ll crave again and again.

To make the dish, I used a blend of Ximena’s recipe and the fancier restaurant version in Moro: The Cookbook, a book I am going to confess that I cannot open very often because I immediately want to make every single thing in it right that very second and this crashes into the reality of being pressed for time and the longing, it is actually painful. No, I am not being melodramatic: Feta Salad with Spinach, Crispbread, Sumac and Pinenuts! Chestnut and Chorizo Soup! Seared Sirloin Salad with Barley and Grapes! And let’s not forgot that these are the same folks behind one of my favorite dishes on earth, this Warm Butternut Squash and Chickpea Salad with Tahini Dressing. Do you get it now? Sigh.

I have digressed again. Good food distracts me like that. I think you’ll really like this dish.

Espinacas con Garbanzos [Spinach and Chickpeas]
Adapted from Moro: The Cookbook and Lobstersquad

One of the reason I blended recipes was because I wanted the approachability of Ximena’s version but also some of the extras in Moro’s — the vinegar, paprika and the fried bread, mashed to a paste. Except, in hindsight, I think I’d also enjoy this recipe without the bread. It would be a bit thinner and saucier and possibly harder to slop onto a piece of toast, but also a bit lighter — in weight, not just calories. If you’re bread-averse or think you’d enjoy it without the crumbs in the sauce, give it a spin and let us know how it goes.

Tomato sauce, by the way, is emphatically not traditional in this dish but after making Ximena’s version with it — she says “you don’t have to use tomato in this recipe, but it’s so much better with it” — I can’t have it any other way.

Last note: This recipe is flexible. If you end up with a little less spinach or a little more sauce, or if you want it with a little less this or a little more that, so be it. Enjoy it. Have fun with it.

1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

* I make all of my dried beans in the slow-cooker these days. They are perfect every time, and the flavor of fresh beans — even the sad-looking ones from grocery store bins I used — is incomparable. No presoaking, just cover them 2 to 3 inches of water and cook them 3 hours on high. (I have learned that cooking time can vary widely in slow-cookers so allot more time than you might need. I often make mine in the day or days before and let them cool in their cooking water, which is then by then very flavorful.)

** This might be my favorite ingredient on earth — it’s amazing on eggs and potatoes, too. If you can’t find it locally, Amazon and Penzeys are among a bunch of places that sell it online.


Spiced chicken with red hummus and tzatziki recipe

Pick and choose which accompaniments you make with this juicy chicken Credit: Haarala Hamilton and Valerie Berry

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T his is one of those dishes you can scale down in terms of effort. Don’t want to make tzatziki? Then stir some crushed garlic and olive oil into Greek yogurt. Can’t be bothered to marinate the chicken thighs? Just put them in a dish with olive oil, lemon, cumin and seasoning and leave them while you make the red hummus. I prefer home-roasted peppers for the hummus – they’re sweeter – but you can use jarred ones.

Prep time: 25 minutes | Cooking time: 16 minutes


Rats In Teacups

I’ve been in such a cooking rut since the holidays… I’ve either been making mostly the same old things, or I’ve been taking the lazy way out and making pasta with jarred sauce, grilled cheese sandwiches, etc. But I feel like I’m finally starting to come out of my slump now that I’ve given myself a challenge: I’ve gone essentially gluten-free for Lent. Which is to say that I’m avoiding wheat products, but I’m not reading every ingredient label just to avoid things like maltodextrin or modified food starch. I’m also still eating oats, which are gluten-free by themselves but typically avoided by celiacs due to potential for cross-contamination. Avoiding flour is enough of a challenge for these 40 days – you know how much I love pasta, and pizza, and bread, and baking lots of desserts!

So far I’ve been doing pretty well with this experiment – it’s definitely forcing me to think more about what I eat, which I’ve really needed the past few months. I’ve been eating way too many convenience foods lately, and while frozen burritos from Trader Joe’s are delicious and probably better than many other brands, they’re still prepackaged and not as healthy as cooking with fresh ingredients.

I’ve been looking through some of my back issues of Bon Appetit for recipes that are good served with rice, and I can across this one in the January 2013 issue. I love braises – the way this cooking method transforms meat into something that falls apart with the touch of a fork is amazing. Although this recipe calls for whole chicken legs including both the drumstick and the thigh, my grocery store didn’t have chicken sold this way so I used 9 individual thighs rather than 6 legs. Thighs are my favorite part of the chicken anyway, so I didn’t miss the drumsticks at all.

I served the chicken over brown basmati rice, which I cooked according to the directions I found at Chow Times. The rice turned out nice and fluffy I’ll definitely be following these instructions the next time I make it. It feels good to be getting back into healthy cooking, so updates should be more frequent! :)

The chicken can be cooked through step 3 up to three days ahead. Let cool slightly, then chill, uncovered, until cold. Cover and keep chilled. Rewarm before continuing with step 4.


Spiced Chickpea, Pumpkin & Spinach Salad

700g butternut pumpkin, peeled, seeded, cut in 2-3cm chunks
1 ½ tablespoons (30ml) extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon (20ml) apple cider vinegar
Pinch sugar (optional)
Salt and freshly ground black pepper to taste
200g baby spinach leaves
1 red onion, finely sliced
120g soft goats curd cheese or fetta, crumbled
1 ¼ cups air-fried chickpeas (recipe below)

Method

  1. Toss pumpkin with 2 teaspoons (10ml) oil and place into the Airfryer basket and slide into the Airfryer and cook on 200’C for 10 minutes.
  2. Meanwhile, combine remaining oil with, mustard, vinegar, sugar, salt and pepper in a bowl or screw-top jar and shake until well combined or whisk together in a bowl.
  3. Place spinach leaves in a bowl, top with onion and cheese and toss gently with the dressing.
  4. o serve, individually plate the salad and then top with the pumpkin and chickpeas.

Air-Fried Spiced Chickpeas

Makes: 1 ¼ cups
Preparation: 5 minutes
Cooking: 10 – 15 minutes

Ingredients

1 x 400 g chickpeas, drained and rinsed
1 tablespoon (20ml) extra virgin olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ – 1 teaspoon salt flakes, or to taste
Pinch of cayenne pepper or chilli powder (optional)

Method

  1. In a bowl or plastic bag, toss together the chickpeas, olive oil, paprika, cumin, the 1 teaspoon salt and the cayenne if you want the extra kick of heat.
  2. Place the chickpeas in the Airfryer basket and slide into the Airfryer. Cook until the chickpeas are golden and slightly crisp, 10 minutes, or 15 minutes for really crisp.
  3. Transfer the chickpeas to a bowl and serve warm or at room temperature or add to salads. Store in an airtight container.

Watch my video for Spiced Chickpea, Pumpkin & Spinach Salad here and don’t forget to subscribe to my YouTube channel!!


Watch the video: CHICKEN BONELESS AND CHICKPEAS RECIPE MOMS CUISINE