Chicken with Spinach

Name: Chicken with Spinach
Yield: serves 6
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)

December 9, 2011

Here is another of my party favorites, as it is quite easy to prepare and may be done ahead of time and reheated. I do all the chopping in a food processor, which takes just a few minutes. You may, if you prefer, chop the onions by hand and grate the ginger finely and put the garlic through a garlic press. The results will be the same. I have used fresh spinach only because I grow so much of it; you may use frozen chopped spinach instead. For a dinner, I might serve this with Rice Pilaf with Almonds and Raisins, Eggplants in a North-South Sauce, and a yogurt relish.

Recipe notes

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