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Ingredients
2 teaspoons ground coriander
1 teaspoon ground turmeric
¾ teaspoon kosher salt- 1 lb boneless skinless chicken thighs
2 tablespoons olive oil- 1 cup thinly sliced carrots about 3 small carrots
- 1 tablespoon minced garlic about 3 cloves
- 1 tablespoon grated fresh ginger
- 1 15-oz can chickpeas drained and rinsed
4 cups low-sodium chicken broth
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
3 cups baby spinach
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Combine the coriander, turmeric and salt, then coat the chicken thighs with the mixture. Heat the oil in a large pot over medium-high heat. Add the chicken and leave it undisturbed for about 4 minutes to brown one side. Move it briefly to a plate; it will finish cooking in the broth.
- Add the carrots to the same pot and stir for about 2 minutes. Add the garlic and ginger and cook, stirring, for about 1 minute. Return the chicken and any juices promptly, then add the chickpeas, broth and lemon zest.
- Bring to a boil, lower the heat and cover. Simmer for about 15 minutes, until the carrots are tender and the chicken reaches 165°F in its thickest part.
- Lift the cooked chicken onto a clean plate and shred into bite-size pieces. Return it to the pot with the lemon juice and spinach. Stir for about 1 minute, just until the leaves wilt, then serve.
Notes
The initial browning step does not cook the chicken through. Return it to the broth promptly and use 165°F as the doneness check.
