Ingredients

The following ingredients have 4 Servings
  • 4 to 5 chicken thighs (bone-in & skin on)
  • 8 oz. mushrooms (sliced)
  • 1 onion (diced)
  • 2 cups spinach
  • 2 garlic cloves (minced)
  • 1/4 cup fresh parsley
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 cup coconut milk
  • 1/2 cup chicken stock
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • Season the chicken pieces to taste with sea salt and freshly ground black pepper.
  • Melt the cooking fat in a skillet over medium-high heat.
  • Brown the chicken pieces on both sides, 3 to 4 minutes per side, and set aside.
  • Add the onion and garlic to the skillet, cooking for 1 to 2 minutes.
  • Add the mushrooms and continue cooking until browned, 2 to 3 minutes.
  • Pour in the chicken stock, and scrape the bottom of the skillet with a wooden spoon.
  • Pour in the coconut milk, basil and oregano; give everything a good stir.
  • Place chicken back into the pan, cover, and cook on medium heat until chicken is cooked through 15 to 20 minutes.
  • Add the spinach, toss everything and cook another 2 to 3 minutes until the spinach is wilted.
  • Serve topped with fresh parsley.