Marinade:
3 Tbls cider vinegar
2 Tbls olive oil
6 garlic cloves
2 jalapeno peppers, seeded*
3 Tbls chopped ginger
2 tsp ground cumin
3/4 tsp ground cardamom
3/4 tsp turmeric
1/4 tsp ground cloves
Pulse ingredients in food processor until smooth. Pour in gallon ziplock bag.
2 1/2 lbs chicken drumsticks and thighs
1 Tbls olive oil
2 cups chopped onions
1 lb potatoes, cut in pieces (Yukon seems to be the best fit)
1 can diced tomatoes
2 cups baby spinach
Add chicken to marinade and refrigerate at least 2 hours.
Heat oil in skillet – add onions and saute. Add chicken and marinade, potatoes and tomatoes. Bring to a simmer and cook approximately 30 minutes, until chicken is cooked. Remove the chicken from the pan and add spinach. Cover for about 1 minutes till spinach is wilted. Pour sauce over chicken and serve!
*For a milder dish, just omit the peppers. For a spicier dish, substitute the jalapeno peppers for serrano peppers. Hot!
Tags: indian