Chicken with Spinach Recipe

Directions

Add onions, ginger, garlic, paprika, and cayenne pepper to a food processor. Pulse all the ingredients until finely chopped, stopping before mixture turns into a puree. If you don’t have a food processor, then you’ll need to finely chop the onions, ginger, and garlic, and then combine them in a bowl with the paprika and cayenne. Season the chicken pieces with salt and pepper on both sides. Heat olive oil in a large heavy-bottomed saute pan or a large Dutch oven over medium-high heat until shimmering. Add cinnamon and cardamom and let them sizzle for a few seconds. Add as many chicken pieces as will comfortably fit in one layer. Cook pieces until browned, three to four minutes, and then flip and brown on the other side, another three to four minutes. Remove pieces, leaving the whole spices behind, and set aside on a large plate. Repeat process, if necessary, with remaining pieces. Reduce heat to medium and add mixture from the food processor. Cook, stirring often, until most of the liquid has evaporated, four to five minutes. Add spinach and ½ teaspoon salt. Cook, stirring occasionally, until spinach is wilted, four to five minutes. Return all of the chicken pieces to the saucepan or dutch oven. Add ½ teaspoon salt and ½ cup water, and turn the heat to high. Once it starts to boil, reduce heat to low, cover, and simmer very gently until chicken is cooked, about 25 minutes. Stir contents occasionally during the process. Serve chicken pieces with the spinach and some white rice.