Publications
1 Heat the oil and butter in a heavy-bottomed pot and fry the chicken until golden-brown all over. Season generously with salt and black pepper and set aside.
2 Finely chop the veins of the spinach (they have the same texture as celery and add wonderful body to the dish) and fry with the onion in the same pan until glossy. Add the ginger and garlic and fry for a few more minutes until the vegetables start to brown.
3 Stir in the spices and potatoes and stir-fry until well mixed. Spoon the chicken back into the pot and add the chickpeas and stock. Simmer gently for about 45 minutes or until the chicken and potatoes are tender.
