Chicken with Spinach

• 6 chicken legs, separated into drumsticks and thighs, or any other chicken parts you like, about 4 1/4 pounds in all
• Salt
• Freshly ground black pepper
• 2 medium onions, coarsely cut up
• One 2-inch piece fresh ginger, peeled and chopped
• 6 medium cloves garlic, coarsely chopped
• 1 tablespoon nice red paprika
• 1/2 teaspoon cayenne pepper
• 5 tablespoons olive or canola oil
• Two 2-inch cinnamon sticks
• 8 whole cardamom pods
• 10 ounces spinach, chopped (frozen, defrosted, and lightly drained spinach may be used instead)

1. Spread the chicken out in a single layer and sprinkle 1 teaspoon salt and lots of black pepper on both sides.
2. Put the onions, ginger, garlic, paprika, and cayenne into a food processor and, using a fast start-and-stop method, chop all the ingredients as finely as possible, stopping short of making a puree.
3. Put the oil into a wide, heavy pan (a large nonstick saute pan or well-seasoned wok is ideal) and set over medium-high heat.
4. When hot, put in the cinnamon and cardamom.
5. Let them sizzle for a few seconds.
6. Now put in as much chicken as will fit easily in a single layer, and brown on both sides.
7. Remove to a bowl, leaving the whole spices behind.
8. Brown all the chicken this way in batches.
9. Then put the onion mixture into the pan, turning heat down to medium.
10. Stir and fry for 45 minutes, until most of the liquid has dried up.
11. Add the spinach and 1/2 teaspoon salt.
12. Stir and fry another 45 minutes.
13. Add the chicken, 1/4 teaspoon salt, and 1/2 cup water, and bring to a boil.
14. Cover, turn heat to low, and simmer gently for 25 minutes, turning the chicken pieces over gently a few times.
15. Extra fat may be removed before serving.

chicken, salt, freshly ground black pepper, onions, fresh ginger, garlic, paprika, cayenne pepper, olive, cinnamon sticks, cardamom pods, spinach

Taken from www.epicurious.com/recipes/food/views/chicken-with-spinach-373779 (may not work)