Vindaloo chicken and chana saag
Luckily, many Indian dishes can omit dairy from cattle, so we take the idea of a creamy spinach dish and make it robust with the heavy use of spices.
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I like Indian inspired dishes for their often spiciness and general warmth. This one includes my go-to side dish when you want some extra protein and vitamins.
Shopping List:
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Prep:
Get that grill pretty damn hot. (>400 degrees F if you must know.)
You'll want to make a fake-ass marinade for your chicken. You're basically just throwing the kitchen sink equivalent of your spice cabinet and some oil in a bag with chicken for a few hours. Salt, tumeric, cayenne, ginger, and coriander all into the bag and let it rest.
Pick the stems (if there's any) still left on your spinach. Or don't. You can do whatever.
Rinse and drain your chickpeas, then set them on a tea towel to dry. Roll 'em around if you have to. The drier, the better.
Thinly slice your shallots and garlic.
The Business:
Start cooking the chicken on the grill. Don't let it stay in one place for too terribly long. The end result should be a homogeneously crispy chicken leg when you're done, but that doesn't mean burn the hell out of it.
Sweat your garlic and shallots in a decent-sized pan. Fragrant, and all. Toss in some garam masala and the chickpeas, and continue to pan-fry these guys up until your kitchen smells like nirvana.
Keep an eye on the chicken out on the grill, and once it's basically done cooking, throw the spinach in the pan with the chickpeas and wilt that down.
Serve with some naan if you want. I don't have a good recipe. I'm sorry. It usually requires yogurt.
Toss some cilantro on it, unless, of course you're an individual with that unfortunate gene.
Get that grill pretty damn hot. (>400 degrees F if you must know.)
You'll want to make a fake-ass marinade for your chicken. You're basically just throwing the kitchen sink equivalent of your spice cabinet and some oil in a bag with chicken for a few hours. Salt, tumeric, cayenne, ginger, and coriander all into the bag and let it rest.
Pick the stems (if there's any) still left on your spinach. Or don't. You can do whatever.
Rinse and drain your chickpeas, then set them on a tea towel to dry. Roll 'em around if you have to. The drier, the better.
Thinly slice your shallots and garlic.
The Business:
Start cooking the chicken on the grill. Don't let it stay in one place for too terribly long. The end result should be a homogeneously crispy chicken leg when you're done, but that doesn't mean burn the hell out of it.
Sweat your garlic and shallots in a decent-sized pan. Fragrant, and all. Toss in some garam masala and the chickpeas, and continue to pan-fry these guys up until your kitchen smells like nirvana.
Keep an eye on the chicken out on the grill, and once it's basically done cooking, throw the spinach in the pan with the chickpeas and wilt that down.
Serve with some naan if you want. I don't have a good recipe. I'm sorry. It usually requires yogurt.
Toss some cilantro on it, unless, of course you're an individual with that unfortunate gene.