Tandoori Chicken with Spicy Chickpea and Spinach Curry

Unlike the last recipe, this is one of the more com-plicated ones we have posted. But, com-plicated recipes are fun to cook together (even though Dee did most of the work). Start by measuring the following spices: 1 1/2t each of cardamom, garlic powder, ground bay, cinnamon cloves and ginger. Mix them together and then divide them in half and set aside. Puree in a blender a 3"piece of ginger root (peeled) along with 6 cloves of garlic, 1/4C water, 2t salt, 2T canola oil, 1T vinegar, 1T chili powder and one of the parts of the spice mix above. Cut deep slits in about 3 lb. chicken pieces (we used breast quarters). Place the chicken in a plastic bag along with the spice mix and marinade overnight in the refrigerator. About an hour before you want to cook the chicken, mix 1C plain yogart, 2T canola oil, 1T chili powder, and the other half of the spice mix. Add this mix to the chicken and cook in a preheated 500! degree oven for about 25 min; until the chicken is done.

For the chickpea and spinach curry: The recipe called for dry chickpeas and cooking them etc. We decided to use canned ones and cut the cooking time. To a sauce pan add 1 14 oz can of diced tomatoes and their juice, 2t ground corriander, 2t ground cumin, 1t garam masala, 2t salt, 1/2t black pepper and 1 14 oz. can of chickpeas. Heat the mix to a simmer and add 2C fresh spinach leaves. Toss until the spinach is wilted, garnish with chopped cilantro and serve along side of some steamed couscous to collect the juices. Any wine you like will go with this meal; it will stand up to a big red if you wish.