Ingredients
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
Preparation
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. 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. In a small bowl combine mashed garlic, 1/2 tsp salt, saffron, paprika, cumin, cloves, black pepper and 1/4 cup of chickpea liquid. 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. Add chickpeas with remaining liquid to the pot and bring to a boil. Add spinach and diced chicken and simmer for 15 minutes. Serve in bowls with crusty bread.
