Chicken Dhansack (Indian-style chicken with spinach and eggplant)

6 chicken legs

1 tbsp (15 mL) canola oil

1 red onion(s), chopped

4 cloves garlic, minced

1 tbsp (15 mL) ginger, freshly grated

1/4 tsp (1.25 mL) turmeric

2 tsp (10 mL) cumin, ground

1/2 tsp (2.5 mL) cayenne pepper

2 tsp (10 mL) coriander, ground

1 tsp (5 mL) cardamom, ground

1/2 tsp (2.5 mL) pepper

1/4 tsp (1.25 mL) cinnamon

4 tomato(es), chopped

1 cup (250 mL) red lentils, dried

1 tbsp (15 mL) fennel seed

1 1/2 cup (375 mL) brown basmati rice, dry

1 eggplant, cubed

2 cups (500 mL) spinach

1/2 cup (125 mL) cilantro, fresh, minced

1/2 tsp (2.5 mL) salt

1 tbsp (15 mL) brown sugar

onion(s), thinly sliced, for garnish

lemon, sliced, for garnish

1 Cut chicken legs into drumsticks and thighs.
2 Heat oil in a deep skillet and sauté the chopped onion until lightly browned. Add garlic, ginger, turmeric, cayenne, cumin, ground coriander, ground cardamom, pepper and cinnamon; stir fry 1 minute.
3 Add tomatoes and cook for 2-3 minutes. Add chicken and cook until the juices have evaporated (about 10-15 minutes).
4 Add the lentils. Mix well and add the water. Cover and cook on low heat until chicken is tender and fully cooked (about 30 minutes) or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C).
5 Meanwhile, prepare basmati rice according to package instructions.
6 Sauté fennel seed for 2-3 minutes until fragrant. Add rice and stir to brown.
7 Remove chicken and lentil mixture from heat. Take chicken pieces out and put on platter. Mash lentils until smooth.
8 Add eggplant, spinach, cilantro, salt and brown sugar. Return chicken to pan, cover and cook for 10 minutes. Add a little water if the gravy is too thick. Taste and adjust seasoning. Garnish with finely sliced onion rings, lemon slices and serve with rice.