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Chicken Vindaloo

October 23, 2011

No, I haven’t forgotten how to cook, but I have become even shorter on time!  When it came to prepping for the Simchat Torah holiday and three more days of crazy meals, I was brainstorming one pot meals, to save room in the fridge.  Indian is one cuisine I have never really experimented with, so I figured, if not now, when?  I saw a recipe in Eating Light magazine and, with a few twists to fit our picky eating habits, we fell in love with Chicken Vindaloo.  It’s low maintenance, filled with flavor, and super fun to say (over and over!)  If you’re a vegetarian, you could totally do this without the chicken, or us a soy protein!

Chicken & Marinade
2 1/2 lbs. chicken drumsticks, skin removed
3 tbsp. cider vinegar
2 tbsp. olive oil
5 cloves garlic
1 jalapeno, seeded
1 tbsp. ground ginger
2 tsp. ground cumin
1 tsp. turmeric

Pulse marinade ingredients in the food processor until smooth.  Pour marinade in a bag with the chicken.  Leave in the fridge for at least 2 hours.  (Women’s Day says up to six hours, but I only did the two hours.)

The rest of the goodies
1 tbsp. olive oil
2 small onions, sliced
1 lb yukon gold potatoes, cut in 1 in. pieces
1 3/4 cups marinara sauce
2 cups baby spinach

Sautee the onions and potatoes in the olive oil until the onions soften.  Pour over the marinara sauce and bring to a bubble.

Top with the marinaded drumsticks and pour the leftover marinade over the top.  Cover the pan for thirty minutes.

Remove the chicken briefly.  Wilt in the spinach with the onion, potato, tomato mixture.  Replace the chicken and serve.

This is the kind of meal that warms your inside with its heartiness and spices.  The smells will make your mouth water and the full meal in one pan will keep you coming back to this recipe in the future!

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