Ingredients
- 2 lb Pulled and Shredded Chicken
- 3 Tbsp Olive oil
- 1 cup Onion finely diced
- 4 tsp Fresh garlic minced
- 1 Tbsp Fresh ginger grated
- 1 Tbsp Cumin ground
- 2 tsp Paprika
- 1 Tbsp Coriander ground
- 1 tsp Turmeric ground
- 1 tsp Chili powder
- ½ tsp Black pepper ground
- 28 oz Crushed tomatoes (1 can)
- 8 oz Fresh spinach leaves
- ½ cup Cilantro chopped
- ½ cup Low-sodium chicken stock
- 19 oz Chickpeas rinsed and drained (1 can)
- 2 Tbsp Fresh lemon juice
- 1 tsp Garam masala
- ½ cup Half & half or coconut milk
Instructions
- Heat olive oil in a large Dutch oven or heaven bottom pot over medium-high heat.
- Add onions, garlic, and ginger. Cook, stirring frequently, until onions are translucent and just starting to turn golden brown - about 5 minutes.
- Add cumnin, paprika, coriander, tumeric, chili powder, and black pepper, stirring frequently until aromatic - about 30 seconds.
- Add crushed tomatoes and spinach. Cook, stirring occasionally, until spinach is wilted - about 2 minutes.
- Add half of cilantro and chicken stock. Stir to combine. Cover pot and simmer for 30 minutes.
- Remove lid and stir in drained chickpeas, lemon juice, and chicken. Simmer, stirring frequently, until sauce is thickened - 5-10 minutes. Season to taste with salt.
- Remove from heat and stir in the half & half and garam masala. Serve immediately, garnished with remaining cilantro leaves. Serve with basmati rice or naan bread.
