Baked Chicken Thighs with Creamy Spinach Sauce

This recipe is one of my clients all time favourites. Every time they make it I always get messages from them telling me how delicious and filling it was and how surprised they were because it didn’t have any nasty ingredients like flours etc to make it creamy and thick.

I use chia seeds as the thickener in this creamy spinach sauce, surprise! 😉 Works so well and also adds a heap of health benefits to the dish.

If you are on a Low Carbohydrate / Keto Nutrition Plan this recipe will tick all the boxes!

If you love this recipe, remember to share it round so others can experience it too!

Let me know what you think,

Enjoy x

 

Baked Chicken Thighs with Creamy Spinach Sauce

Preparation time: 15 minutes

Cooking time: 30 minutes

Servings: 4, 1 thigh per serving

Ingredients:

–        4 chicken thighs, skin on (around 500g)

–        2 tablespoons coconut oil, melted

–        4 cloves garlic, minced

–        1 cup chicken stock, homemade

–        1 cup coconut cream

–        2 tablespoons ground Chia seeds

–        2 cups baby spinach

–        Salt and pepper, to taste

Directions:

1.   Preheat your oven to 180C.
2.   Season your chicken thighs with salt and pepper.
3.   Heat 1 tablespoon olive oil into a large skillet, over medium-high heat.
4.   Cook the chicken thighs, skin side down, in heated oil 3 minutes. Flip carefully and cook 2-3 minutes more.
5.   Transfer the chicken thighs to a baking dish, lined with baking paper.
6.   Cook the chicken in the oven 25 minutes.
7.   In the meantime, make the sauce. Add the remaining oil into the skillet where you cooked the thighs.
8.   Cook garlic in the heated oil, 1 minute or until fragrant. Pour in chicken stock and coconut cream.
9.   Bring to a boil, and stir in the chia seeds. Simmer until sauce reduces by half. Stir in the baby spinach and remove from heat. Cover and allow to rest 10 minutes.
10.   Adjust the sauce seasoning and serve with chicken thighs.