Chicken And Chickpea Stew

• 10 Ozs baby spinach
• 1 cup water
• 1/4 cup plus 2 tbsp olive oil
• 4 to 5 boneless, skinless chicken thighs
• 3 large garlic cloves, crushed
• Kosher salt
• Pinch of saffron threads
• 2 tsp paprika
• 2 tbsp ground cumin
• Pinch of ground cloves
• Lots of freshly ground pepper (to taste)
• Two 15 oz cans chickpeas with liquid
• 1 small onion, finely chopped
• One 14.5 oz can diced tomatoes
• 1/4 cup golden raisins
• Crusty bread for serving

1. In a medium pot bring one cup of water to a boil. Add spinach and cook, tossing frequently, until wilted, approx. 2 minutes. Drain in a colander. Set aside.
2. In same pot over med - high heat, heat oil until rippling. Salt the chicken thighs and add to the pot. Cook, turning once, until browned, approx 8 to 10 minutes. Remove to a cutting board and cut into 1/2 inch dice.
3. In a small bowl combine mashed garlic, 1/2 tsp salt, saffron, paprika, cumin, cloves, black pepper and 1/4 cup of chickpea liquid.
4. Add 2 tbsp olive oil to the pot. Heat until shimmering. Add onion and tomato and cook over med-high heat, stirring occasionally, until softened, about 3 mins. Add garlic mixture and cook for one minute longer.
5. Add chickpeas with remaining liquid to the pot and bring to a boil. Add spinach and diced chicken and simmer for 15 minutes.
6. Serve in bowls with crusty bread.

baby spinach, water, olive oil, chicken thighs, garlic, kosher salt, threads, paprika, ground cumin, ground cloves, ground pepper, chickpeas with, onion, tomatoes, golden raisins, crusty bread

Taken from www.epicurious.com/recipes/member/views/chicken-and-chickpea-stew-58390771 (may not work)