Sun-dried Tomato & Spinach Chicken Thighs
Chicken thighs are slow cooked in a sundried tomato sauce with spinach
Servings: 4 people
Ingredients
- 2 # chicken thighs, skin on or off and no bone
- 1 tbsp olive oil or avocado oil
- 6 halves sundried tomatoes, rough chop
- 3 cloves garlic, minced
- 1 ½ cup chicken stock or broth
- 1 tsp dijon mustard
- ¼ tsp red pepper flakes
- 1 tsp tapioca starch
- 1 tsp water
- ½ tsp salt
- 1 large handful of fresh spinach
Instructions
- In a large skillet, add the avocado oil or the olive oil and heat over medium heat. While the oil is heating, pat the chicken thighs with paper towel to remove any excess liquid. Once the oil is hot, add the chicken thighs to the pan and allow them to get crispy and golden brown, about 4-5 minutes. Once brown, flip the chicken thighs over and brown on the other side.
- Once all the chicken is brown, move the chicken to one side of the pan and add the minced garlic, chopped sundried tomatoes and dijon mustard. Stir the garlic, tomatoes and mustard around in the pan for about 1 minute or until the garlic is very lightly golden brown.
- Once the garlic is done cooking, add the chicken broth or stock, the red pepper flakes and salt. Spread the chicken back out on the pan. Cover and cook on low for 15-20 minutes or until the chicken thighs are falling part.
- In a small dish, combine the tapioca starch and the water and mix. While the sauce is slowly simmering, add the tapioca and water mixture and stir. The sauce will start to thicken. Make sure to stir well throughout the entire chicken dish.
- Right before serving, add the handful of spinach and gently fold into the chicken. Once the spinach is lightly wilted, it's time to serve. Enjoy!