Serves 4
1 ½ Tbsp coconut oil/ghee
4 chicken thighs (skin on, and bone in: total 600g) – ideally, grass-fed, free-range/pasture-raised
1 large onion, grated or finely chopped
2 garlic cloves, grated or finely chopped
3xm piece of ginger, grated or finely chopped
1x 400g tinned chopped tomatoes
1 large handful of fresh coriander, stalks finely chopped & leaves roughly chopped
200ml boiling water
200g spinach
Juice of ½ lemon
Sea salt & black pepper
Spices:
2 tsp ground coriander
1 ½ tsp ground cumin
1 tsp ground turmeric
Seeds from 3 cardamom pods, crushed or chopped
½ tsp chili flakes (or to taste)
Method:
Melt the oil in large, wide pan, add the chicken pieces and brown over high heat for 1 ½ minutes each side. If the chicken is sticking/burning, then add a splash of water.
Add the onion, garlic, ginger & spices to the pan with a pinch of salt, mix together & fry on a medium heat for 4 minutes, stirring occasionally and making sure that they do not burn.
Add the tomatoes, coriander stalks and boiling water, give everything a good stir & put lid on the pan. Bring to a medium simmer & cook for 20 minutes, stirring halfway through, or until chicken is fully cooked. Check the chicken is cooked through, and the juices are running clear, by piercing one thigh/drumstick with a sharp knife at the thickest point.
In the last minute of cooking, add the spinach & lemon juice, replace the lid and let the spinach wilt. Season with salt and pepper and garnish with the coriander leaves to serve.
Source: Eat Happy, pg. 84
