Indian-Spiced Chicken with Chickpeas

I have a new appreciation for chicken thighs.  There. I’ve said it.  I never thought I would, but I’ve learned they are essential in certain recipes, such as this Indian Spiced Chicken.  It is exceptional.

The spices that flavor this dish are incredibly fragrant.  Your kitchen will be over whelmed with wonderful aromas!

After just an hour in the oven, the chicken is tender and moist.  The sauce is so tasty you’ll want to spoon it over your rice, which I quickly did (after taking a few snapshots of the dish).  My stepson, Ivan, loves Indian cuisine, but I have always been on the fence.  Now however,  I’m in love with this Indian recipe.

Indian-Spiced Chicken with Chickpeas

Adapted from Bon Appetit

Serves 4

Ingredients

1 tablespoon canola oil

4 each, bone-in chicken thighs and drumsticks, skin removed (you may also use 8-10 boneless skinless thighs)

1 tablespoon Earth Balance butter (or unsalted butter)

2 large onions, thinly sliced

4 garlic cloves, chopped

1 1/2 tablespoons grated peeled ginger

1 1/2  teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons ground turmeric

1/4 teaspoon cayenne pepper

1 15-oz. can chickpeas, rinsed (if you want to have lots of chickpeas add another 1/2 can)

2 cups chicken broth

1 tablespoon sour cream

salt to taste

fresh cilantro

Preparation

Place a rack in lower third of oven; preheat to 325°.  Heat oil in a large oven proof pot over medium high heat.  Season chicken with salt.  Working in two 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 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, 50 – 60 minutes.

Using tongs transfer chicken to a platter and cover with foil to keep warm.  Remove pot from the heat and stir sour cream or yogurt into cooking liquid.  Season with salt.  Return chicken to pot and warm over low heat (do not boil or sour cream may curdle).

Transfer chicken to a large deep platter,  Pour sauce over and sprinkle with cilantro.  Serve with wilted spinach and basmati rice.