Cardamom chicken with spinach sauce
Mix 16 cardamom seeds (out of the pod), two teaspoons of ground cumin, two finely chopped green chillies, 75g of grated ginger, the juice of one lemon and 170g of natural yogurt together in a bowl. Add eight thighs with bone in, put cling-film over the bowl and chill in the marinade for an hour. Grill the chicken under a medium heat grill for 15 minutes on each side. Meanwhile make the sauce. Fry half a finely chopped onion and a chopped garlic clove until soft. Add 200g of spinach (a handful at a time until wilted) and cook for three minutes. Then add 125ml of chicken stock and bring to a simmer. Remove from the heat and blend with a hand blender. Heat it up again and stir in 60ml crème fraiche and a finely chopped sweet pepper. Serve the chicken with rice and pour the sauce over the top. Sprinkle with chilli flakes.