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Ingredients

• 5 tablespoons extra-virgin olive oil (EVOO)
• 2 small onions, finely chopped
• Two 10-ounce boxes chopped frozen spinach, thawed and dried
• 1 cup whole milk yogurt
• Salt and pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon grill seasoning
• 1 teaspoon turmeric
• 1 teaspoon ground allspice
• 1 teaspoon smoked paprika
• 2 pounds skinless, boneless chicken breasts or thighs, or 1-inch thick beef sirloin or rib lamb chops
• 4 large baking potatoes, peeled and cut into 1/2-inch cubes
• 1 red bell pepper, chopped
• 2 cloves garlic, chopped
• 2 cups chicken broth
• One 15.5-ounce can chickpeas, drained
• 2 tablespoons curry paste
• 1/4 cup mango chutney, plus more to pass around the table
• 1 cup frozen peas
• 4 scallions, chopped

Description

Rachael Ray Magazine