Baked Chicken Thighs & Creamy Spinach Sauce

This is one recipe my clients & their families rave about! It’s super easy, packed with protein and good fats that will keep you full and satisfied. Great for those chilly winter nights – let me know what you think 🙂

 

Baked Chicken Thighs & Creamy Spinach Sauce (Serves 4)

Ingredients:

4 chicken thighs, skin on

2 Tbsp coconut oil, melted

4 cloves garlic, minced

1 cup chicken broth

1 cup coconut cream

2 Tbsp ground chia seeds (or cornflour if preferred)

2 cups baby spinach

Sundried tomatoes (Optional)

Salt and pepper, to taste

 

Directions:

  1. Preheat oven to 180℃.
  2. Season the chicken thighs with salt and pepper.
  3. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
  4. Cook the chicken thighs, skin side down, in heated oil for 3 minutes. Flip carefully and cook for another 2-3 minutes.
  5. Transfer the chicken thighs to a baking dish lined with baking paper.
  6. Cook the chicken in the oven for 25 minutes.
  7. To make the sauce, add the remaining oil to the skillet where you cooked the thighs.
  8. Cook garlic in the heated oil for 1 minute. Pour in homemade chicken stock and coconut cream.
  9. Bring to a boil. Stir in the ground chia seeds and simmer until the sauce reduces by half. Stir in the baby spinach and remove from heat. Cover and allow to rest for 10 minutes.

 

**Note: Serve with a salad of your choice,  green vegetables, organic basmati rice, zoodles or cauliflower rice.

 

Enjoy!

Steph x