Pakistani spinach chicken

Ingredients for 2 servings:

• 2 chicken legs
• 100 g onion(s), cut into strips
• 200 g leaf spinach, frozen, thawed
• 300 g tomatoes, chopped
• ½ tsp Pul Biber (Turkish chili spice)
• 1 tsp turmeric
• ½ tsp, leveled caraway powder
• ½ tsp, leveled nutmeg
• 1 tsp ginger, freshly grated
• 1 tsp garlic, finely chopped
• 6 cloves
• Salt and pepper, freshly ground
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

may look a bit strange, but is totally delicious

Separate the chicken legs at the joint and detach the back piece with poultry shears. The legs are best cooked in a light, gently simmering chicken broth for about 25 minutes. Fry the onion strips in a little oil, add the chopped tomatoes, stir in the cloves, and cook for about 5 minutes. Season to taste. Roughly chop the spinach and add to the tomato sauce. Then simmer for 2-3 minutes. Add a little chicken broth if desired. Dry the cooked chicken thoroughly and fry in a pan with a little oil. Place the spinach and tomatoes on the plates, place the cooked chicken pieces on top, and serve with flatbread or baguette. It also tastes good with rice or potatoes.