My wife and I cook like to cook together in the kitchen. A lot. We meal plan and secure all our groceries on the weekend, effectively pulling together a menu that will feed us, both lunch and dinner, at least four days out of the week. The inspiration for what we put on our dinner plates comes from a variety of books, magazines, and online sources. Each week there is one stand out, and this week the best thing we cooked Bon Appetit's Indian-Spiced Chicken with Chickpeas and Spinach.
When preparing a menu that feeds for the week, my wife and I try to include one bulk dish — something we can make a lot of and eat for a few lunches and dinners. A one pot recipe is ideal for this and the Indian-Spiced Chicken recipe fit that need this week.
This recipe is also very affordable because a package of 12 chicken legs (or drumsticks) can be had for about five bucks.
We simply followed this recipe by the book with the exception of adding butter, which we've found can be left out of recipes already rich in spice like this one.
This isn't a super simple one pot recipe. It'll take time to caramelize and brown each ingredient before you 'set it and forget it' in a roasting pan for 45 minutes. That extra effort comes through in the end result, as the ingredients blend to form a distinctly bold flavor with all the right textures.
Set aside time on a late Sunday afternoon to give this recipe a try yourself. You'll have plenty of servings to go around for a quick lunch or dinner during the week and even a hearty serving of vegetables and protein packed chickpeas.
→ Get the Recipe: Indian-Spiced Chicken with Chickpeas and Spinach by Molly Stevens of Bon Appetit
(Images: Chris Perez)