Balsamic Chicken Vindaloo

• 1/4 cup oil
• 1 medium onion, halved then sliced thinly
• 3 garlic cloves, finely chopped
• 1 tablespoon ginger, freshly shredded
• 2 teaspoons paprika
• 2 1/2 teaspoons curry powder
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 cup balsamic vinegar
• 2 tablespoons grainy mustard
• 1/2 cup water
• 1 (15 ounce) can chickpeas, drained and rinsed
• 8 skinless chicken thighs (about 2.5 lbs)

1. Heat oil in Dutch oven or large sauce pot over medium heat. Add onion; cook until translucent, 5-6 minutes. Add garlic, ginger, paprika, curry powder, salt, and red pepper flakes; cook for about a minute, stirring.
2. Season chicken to taste with salt and pepper. Add to onion mixture, cooking 2 minutes per side.
3. Stir in vinegar, mustard, and water.
4. Sprinkle chickpeas into pot over chicken. Simmer, covered, over medium-low heat for about 40 minutes, or at least until thighs are cooked through.
5. Serve chicken, chickpeas, and balsamic sauce over or alongside basmati rice.
6. *Note: more red pepper flakes can be added for more heat. Doubling the amount will give it a good kick.

oil, onion, garlic, ginger, paprika, curry powder, red pepper, salt, balsamic vinegar, grainy mustard, water, chickpeas, chicken

Taken from www.food.com/recipe/balsamic-chicken-vindaloo-253433 (may not work)