Ingredients

The following ingredients have 4 Servings
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons coriander
  • 1 1/2 teaspoons cumin
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 pounds chicken thighs (boneless and skinless)
  • 1 tablespoon olive oil ((or coconut oil))
  • 1 13-oz can coconut milk
  • 1 8-oz can tomato sauce (plain)
  • 2 ounces spinach (fresh)
  • cilantro
  • fresh mint
  • brown rice
  • plain yogurt ((omit the yogurt to be dairy-free))

Instruction

  • In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge each piece of chicken in the spices and set aside.
  • Heat the oil in a skillet over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear for a couple of minutes until golden brown on both sides.
  • Add the coconut milk and tomato sauce to the pan, bring to a boil, cover with a lid, reduce the heat to low, and cook until the chicken is done all the way through (no longer pink), about 8 - 10 minutes.
  • Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!