Spiced Chicken, Chickpeas and Spinach

• Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** Transfer to a plate and cover to keep warm.
• Meanwhile, peel, then finely chop shallot. 
• Roughly chop cilantro.
• Peel, then mince or grate garlic.
• Roughly chop spinach.
• Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili!)

• Reheat the pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
• Add shallots. Cook, stirring often, until almost tender, 2-3 min.
• Add Indian Spice Mix, curry paste, tomato sauce base, half the garlic and 1/4 tsp (1/2 tsp) chilis. (NOTE: Reference heat guide.)
• Cook, stirring often, until shallots are tender and spices are fragrant, 1-3 min.

• Add chickpeas with canning liquid, broth concentrate and 1/2 cup (1 cup) water to the pan with shallots. 
• Using a potato masher, roughly mash chickpeas. 
• Cook, stirring occasionally, until curry thickens slightly, 7-8 min. (TIP: If needed, reduce heat to medium to maintain a gentle simmer!) 
• Season with salt and pepper. 
• Add spinach, then stir until wilted, 1-2 min. 

• Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.
• Arrange flatbread on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
• Brush the tops of flatbread with garlic oil. Broil in the middle of the oven until warmed through, 2-3 min. (NOTE: For 4 ppl, broil one sheet of flatbread at a time.)

• Fluff rice with a fork, then stir in half the cilantro and 1 tbsp (2 tbsp) butter.
• Cut flatbread into points. 
• Thinly slice chicken.
• Divide cilantro rice and spiced chickpeas between bowls. 
• Top with chicken.
• Sprinkle remaining cilantro over top.
• Dollop yogurt sauce over top.
• Serve flatbread points on the side.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** Transfer to a plate and cover to keep warm. Use the same pan to cook curry in step 3.