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  • 4servings
  • 440minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, E
MineralsManganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) cider vinegar

  2. 2 tablespoon(s) olive oil

  3. 6 clove(s)

  4. garlic , peeled

  5. 2 jalapeño peppers , seeded

  6. 3 tablespoon(s) chopped ginger

  7. 2 teaspoon(s) ground cumin

  8. 3/4 teaspoon(s) ground cardamom

  9. 3/4 teaspoon(s) turmeric

  10. 1/4 teaspoon(s) ground cloves

  11. 2 1/2 pound(s) chicken drumsticks and thighs , skin and visible fat removed

  12. 2 cup(s) chopped onions

  13. 1 pound(s) Yukon gold potatoes , peeled and cut in 1-in. pieces

  14. 1 can(s) (14 1/2 oz) diced tomatoes

  15. 2 cup(s) baby spinach

Instructions Jump to Ingredients ↑

  1. Marinate chicken: Pulse first nine ingredients in food processor until smooth. Pour into a gallon-size ziptop bag. Add chicken; turn to coat. Refrigerate at least 2 hours or up to 6 hours.

  2. Make Vindaloo: Heat oil in large skillet. Add onions and sauté 8 minutes or until golden. Add chicken, marinade, potatoes and tomatoes. Bring to a simmer, cover and cook 30 minutes or until chicken is cooked through and potatoes are tender.

  3. Remove chicken to a platter. Add spinach to skillet; stir to mix. Cover and cook 1 minute until wilted. Spoon all over chicken.

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