Chicken in Spinach Mustard Saucehttps://www.penzeys.com/shop/recipes/chicken-in-spinach-mustard-sauce/Skinless, bone-in chicken thighs are traditional for this recipe if you can find small ones. If not, use boneless, skinless thighs cut into 4-6 chunks.<!-- x-tinymce/html -->2 lbs. skinless chicken thighs1/4-1 tsp. salt, to taste1/4 Cup ghee* or peanut oil6 curry leaves or 3 WHOLE BAY LEAVES6 WHOLE GREEN CARDAMOM PODS1 3-inch CINNAMON STICK5 WHOLE CLOVES2 whole ARBOL CHILI PEPPERS1/3 Cup plain yogurt (whole milk would be traditional and is easiest to cook with)1/4 tsp. CAYENNE PEPPER1 2-inch piece fresh ginger, peeled and chopped (or 2-3 tsp. PENZEYS MINCED GINGER covered in 1 TB. water)2 serrano peppers, seeds removed if desired (jalapeños would work if you can't find serranos)1/4-1/2 Cup fresh chopped cilantro1/4 Cup water8-10 oz. frozen chopped spinach, thawed but not drained1/4 Cup grainy prepared mustard
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