This recipe comes from North Africa, but is equally good in North Idaho! Serves 4 and can be served with rice.
1/2 lb spinach
1 lb chicken thighs and wings
2 onions, sliced
2 carrots, diced
1 clove garlic, crushed
1 tsp fresh grated ginger
2 tbs neutral oil like canola
salt and pepper to taste
1 tsp chili powder
1 tsp curry powder
pinch thyme
1. Heat the oil and add the chicken. Add the onion, garlic, ginger, and spices. Stir fry for 2 minutes.
2. Add carrots and 1 1/2 cups water, cover, and cook for 15 minutes.
3. Add the spinach and taste for seasoning. Cover and simmer until fully cooked.