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 thighs 1/4-1 tsp. salt, to taste 1/4 Cup ghee* or peanut oil 6 curry leaves or 3 WHOLE BAY LEAVES 6 WHOLE GREEN CARDAMOM PODS 1 3-inch CINNAMON STICK 5 WHOLE CLOVES 2 whole ARBOL CHILI PEPPERS 1/3 Cup plain yogurt (whole milk would be traditional and is easiest to cook with) 1/4 tsp. CAYENNE PEPPER 1 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 cilantro 1/4 Cup water 8-10 oz. frozen chopped spinach, thawed but not drained 1/4 Cup grainy prepared mustard

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