You may also like
Categories:
onion garlic fresh ginger unsalted butter ground cumin paprika ground coriander ground turmeric cayenne pepper ground black pepper tomatoes fresh spinach leaves heavy cream chickpeas lemon juice cilantro chicken lemon juice kosher salt cilantro
Viewed: 47 - Published at: 4 years agoIngredients
- 1 medium onion, finely diced (about 1 cup, 110g)
- 4 garlic cloves, minced (~4 tsp., 11.2g)
- 1 tablespoon fresh ginger, grated (6g)
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (to taste)
- 1/2 teaspoon ground black pepper
- crushed tomatoes
- 1 lb fresh spinach leaves, trimmed
- 1/2 cup heavy cream
- chickpeas, rinsed and drained
- 2 tablespoons fresh lemon juice (1 lemon)
- 1/4 cup fresh cilantro leaves, chopped
- 3 lbs bone-in chicken legs with thigh (4-6 of each, skin on)
- 2 tablespoons fresh lemon juice (1 lemon)
- kosher salt, to taste
- 1/4 cup fresh cilantro leaves, chopped
Method
- Finely dice onion, garlic and ginger in food processor.
- Heat butter in a pressure cooker over medium-high heat ("sear" setting on an electric pressure cooker) until foaming subsides.
- Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes.
- Add cumin, paprika, coriander, turmeric, cayenne pepper, and black pepper and cook, stirring frequently, until aromatic, about 30 seconds.
- Add crushed tomatoes and spinach. Cover and cook, stirring occasionally, until spinach is wilted, about 2 minutes.
- Add cream, drained chickpeas, 2 tablespoons lemon juice, 1/4 cup chopped fresh cilantro leaves, and chicken pieces. Stir to combine.
- Seal pressure cooker and cook on high pressure for 15 minutes.
- Release pressure as recommended in pressure cooker manual. Remove lid, and continue simmering until sauce is rich.
- Stir in remaining lemon juice and season with salt to taste.
- Serve immediately, garnished with remaining chopped cilantro leaves.
