Chicken with Spinach
Recipe GLPRebd9ec1376b464
Tender, brined chicken pieces seared until golden and served with sautéed spinach infused with aromatic spices. This straightforward dish combines juicy poultry with earthy greens, fragrant ginger, and warm spices like cinnamon and cardamom for a satisfying main course.
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Ingredients
2 medium onions, chopped
2 inches One 2-inch piece fresh ginger, peeled and chopped
6 garlic cloves, minced
1 tablespoon paprika
½ teaspoon cayenne pepper
4 chicken legs, separated into drumsticks and thighs
5 tablespoons olive oil
Salt and black pepper to taste
2 sticks Two 2-inch cinnamon sticks
8 whole cardamom pods
10 ounces fresh spinach leaves, chopped
Directions
In a large bowl or container, combine 1/4 cup salt and 2 tablespoons sugar with 2 cups warm water, stirring until salt and sugar fully dissolve. Place the separated chicken drumsticks and thighs into the brine, ensuring they are fully submerged. Cover and refrigerate for 1 hour to allow the brine to season and tenderize the meat.
While the chicken is brining, heat 3 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the chopped onions and sauté for 3 to 4 minutes until softened and fragrant.
Add the chopped ginger, minced garlic, paprika, and cayenne pepper to the skillet. Stir constantly for 1 to 2 minutes to bloom the spices and release their flavors.
Add the cinnamon sticks and cardamom pods to the aromatic base, stirring gently. These will infuse the sauce with warm, complex flavor throughout cooking.
Remove the chicken from the brine after 1 hour and pat each piece thoroughly dry with paper towels. Season the dried chicken pieces lightly with salt and black pepper.
In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Once hot, carefully place the chicken pieces skin-side down and sear for 5 to 6 minutes until the skin is golden brown and crispy.
Flip the chicken pieces and sear the other side for another 4 to 5 minutes until the second side is golden. The chicken should reach an internal temperature of 165°F when measured with an instant-read thermometer inserted into the thickest part of the thigh without touching bone.
Transfer the seared chicken pieces to the skillet with the spiced onion mixture, nestling them among the aromatics. Reduce the heat to medium-low and simmer gently for 10 minutes to allow the flavors to meld.
Add the chopped fresh spinach to the skillet in batches, stirring gently as each batch wilts into the sauce. Continue until all the spinach is incorporated and has wilted, approximately 3 to 5 minutes.
Taste the dish and adjust seasoning with additional salt and pepper as needed. Remove from heat, discard the cinnamon sticks and cardamom pods if desired, and serve the chicken and spinach warm, spooning the spiced sauce over each portion.
