INDIAN SPICED CHICKEN WITH CHICKPEAS
Steps:
- 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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