Chicken And Chickpea Stew

• 1 cup water
• 10 oz baby spinach
• 5 boneless, skinless chicken thighs
• 1/4 cup + 2 tbsp olive oil
• 3 large garlic cloves, crushed
• Kosher salt
• Pinch of saffron threads
• 2 tsp sweet paprika
• 2 tbsp ground cumin
• Pinch of ground cloves
• LOTS of freshly ground pepper (to taste)
• Two 15oz cans chickpeas with the liquid
• 1 small onion, finely chopped
• One 14 oz can diced tomatoes
• 1/4 cup golden raisins
• Crusty bread, for serving

1. Pour water into a medium pot. Bring to a boil. Add spinach, and tossing, cook until wilted, about 2 minutes. Drain in a colander, pressing out all liquid.
2. Heat 2 tbsp oil in same medium pot over med-high heat. Season chicken with salt; add to pot and cook, turning once, until browned, 8 to 10 minutes. Transfer to a plate and dice when cool enough to handle.
3. In a small bowl combine ingredients: crushed garlic through cloves (above) and season generously with black pepper. Stir in 1/4 cup of the chickpea liquid. Set aside.
4. Heat 2 tbsp of olive oil in same medium pot until shimmering. Add chopped onion and cook over med-high heat until softened, about 3 minutes. Add can of diced tomatoes and the spiced garlic sauce and cook for 1 minute.
5. Add the chickpeas with remaining fluid, and the raisins and bring to a boil over med-high heat. Add the spinach and the diced chicken and simmer on med-low heat for 15 minutes. Season with black pepper to taste. The spicier, the better!
6. Serve with crusty bread.

water, baby spinach, chicken, garlic, kosher salt, threads, sweet paprika, ground cumin, ground cloves, lots, chickpeas, onion, tomatoes, golden raisins, crusty bread

Taken from www.epicurious.com/recipes/member/views/chicken-and-chickpea-stew-58390494 (may not work)