Spiced Chicken with Spinach

Description
Contributed by Judi M. Phelps
 * Yield: 4 servings

Ingredients

 * 3 lbs chicken, cut into 8 pieces skinned, and trimmed of excess fat
 * all purpose flour, for dusting the chicken
 * 1½ to 2 tbsp canola oil
 * 2 small yellow onions, finely diced
 * 2 ripe medium tomatoes or 8 oz can whole plum tomatoes preferably low sodium, drained and chopped
 * 2 small bunches fresh spinach, about 1 lb, thoroughly washed stemmed, drained, and coarsely chopped
 * 3 medium cloves garlic, minced
 * 1 tsp ground coriander
 * coarsely ground black pepper to taste
 * 3 whole cloves
 * ¼ tsp ground turmeric
 * ¼ tsp good-quality curry powder
 * salt to taste, optional
 * ¼ cup skim milk

Directions

 * 1) Dust the chicken with the flour and using about half of the oil, lightly brown on both sides in a large skillet over medium heat.
 * 2) After the chicken is browned, remove from the skillet and set aside.
 * 3) Preheat the oven to 350°F.
 * 4) In the same skillet over medium heat, heat the rest of the oil and cook the onions for about 5 minutes.
 * 5) Add the tomatoes, spinach, garlic, spices, and salt, if desired, and cook for 5 minutes more.
 * 6) Add the milk and mix well.
 * 7) Place the vegetable mixture in a 3- or 4-quart ovenproof casserole dish, arrange the chicken pieces on top, cover tightly, and bake until the chicken is tender, 40 – 45 minutes.
 * 8) Serve.

Nutritional information
For serving size: 2 pieces of Chicken:
 * Calories 244 | protein 27 g | carbohydrates 8.1 g | fat 9.38g | sodium 161 mg
 * Exchanges: 3 lean meats, 1½ vegetables