Balsamic Chicken Vindaloo

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This recipe is adapted from a family circle recipe circa 1999. I have tweaked it to my liking but the integrity of the dish remains throughout. It's super simple and full of flavor.

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Steps

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Heat oil in dutch oven or large sauce pot over medium heat.

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Add onion.

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Cook until translucent , 5-6 minutes.

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Add garlic , ginger , paprika , curry powder , salt , and red pepper flakes.

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Cook for about a minute , stirring.

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Season chicken to taste with salt and pepper.

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Add to onion mixture , cooking 2 minutes per side.

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Stir in vinegar , mustard , and water.

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Sprinkle chickpeas into pot over chicken.

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Simmer , covered , over medium-low heat for about 40 minutes , or at least until thighs are cooked through.

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Serve chicken , chickpeas , and balsamic sauce over or alongside basmati rice.

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Doubling the amount will give it a good kick.

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Ingredients

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oil, onion, garlic cloves, ginger, paprika, curry powder, red pepper flakes, salt, balsamic vinegar, grainy mustard, water, chickpeas, skinless chicken thighs