Balsamic Chicken Vindaloo

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1/4 cup oil
• 1 medium onion, halved then sliced thinly
• 3 garlic cloves, finely chopped
• 1 tablespoon ginger, freshly shredded
• 2 teaspoons paprika
• 2 1/2 teaspoons curry powder
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 cup balsamic vinegar
• 2 tablespoons grainy mustard
• 1/2 cup water
• 1 (15 ounce) can chickpeas, drained and rinsed
• 8 skinless chicken thighs (about 2.5 lbs)

Recipe

• 1 heat oil in dutch oven or large sauce pot over medium heat. add onion; cook until translucent, 5-6 minutes. add garlic, ginger, paprika, curry powder, salt, and red pepper flakes; cook for about a minute, stirring.
• 2 season chicken to taste with salt and pepper. add to onion mixture, cooking 2 minutes per side.
• 3 stir in vinegar, mustard, and water.
• 4 sprinkle chickpeas into pot over chicken. simmer, covered, over medium-low heat for about 40 minutes, or at least until thighs are cooked through.
• 5 serve chicken, chickpeas, and balsamic sauce over or alongside basmati rice.
• 6 *note: more red pepper flakes can be added for more heat. doubling the amount will give it a good kick.