GARAM MASALA CHICKEN WITH GRILLED SPINACH AND CORN

GARAM MASALA CHICKEN WITH GRILLED SPINACH AND CORN image

Yield serves 4

Number Of Ingredients 11

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For Chicken:
1 3-pound chicken, preferable organic, cut into 8 pieces
1 1/2 tablespoons garam masala
2 tablespoons olive oil
For Spinach/corn mixture:
1 1/2 lbs. spinach leaves, large stems removed.
2 ears of corn, silk removed but husks still on
1 teaspoon olive oil
1/w teaspoon garam masala
3 Tablespoons creme-fraiche or greek yoghurt
salt and pepper to taste

Steps:

Wash and dry chicken pieces. Coat with olive oil. Sprinkle with garam masala and rub spice into chicken pieces. Place in plastic bag and let stand in refrigerator at least 2 hours or overnight. Preheat grill to 350F. Place chicken pieces on higher level of grill, not on level directly above charcoal or burners. Close lid and cook 30-45 minutes, until skin is crispy and chicken is cooked through. Meanwhile, wash spinach leaves and shake off excess moisture. Place spinach leaves (with small amount of moisture still clinging to leaves) in a foil grilling bag and place directly over burner. Let steam about 10 minutes until throughly wilted. Remove from heat and place in food processor. Combine garam masala and oil and rub on ears of corn. Bring husks up and place on grill to cook 20 minutes, turning as necessary. Remove from grill, remove husks and let cool. Puree spinach with creme fraiche. Remove corn kernels from ears and add to puree. Season with salt and freshly ground pepper. Puree can be rewarmed or served at room temperature.