Onion Smothered Chicken

I LOVE MELTED ONIONS. They lend a sweet and savory flavor to everything they touch. I think they work especially well with this chicken dish.

• 1 tbsp. canola oil
• 6 bone-in, skinned chicken legs
• 1 tbsp. butter
• 2 large onions, thinly sliced
• 3 garlic cloves, chopped
• 2 tbsp. peeled, finely chopped ginger
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 2 tsp. ground turmeric
• 1/4 tsp. cayenne pepper
• 2 cups chicken broth
• 6 packed cups baby spinach
• 1/4 cup Greek yogurt
• 1/4 cup fresh cilantro, chopped

Preheat oven to 325F.

Heat oil in skillet until shimmery. Salt chicken and then sauté until brown on all sides, about 10 minutes per batch. Set aside.

Add butter and onions to skillet and cook over medium heat until onions are softened and golden brown, about 15 minutes. Stir in remaining spices and cook for 1 minute. Add broth and return chicken to skillet. Bring to simmer and put in the oven for 50-55 minutes until chicken is form-tender.

Remove chicken and put spinach into the pot. Cover and remove from heat to wilt the spinach. Let stand for 5 minutes. Stir in yogurt. Return chicken to skillet and reheat. Sprinkle with fresh cilantro and serve.