Ok, the fridge is bare, it’s raining, and all I have is chicken! I’m not going out, so I rounded up some spinach, onions, yogurt, and a bit of cream from our last international clothes exchange. I dug through my gluten-free stock and found some pasta. I know you have a few household seasonings, so pump it up by experimenting with Asian, Mexican, or Greek spices. Choose the veggies accordingly. I used Italian this time.
I was able to get this put together in 30 minutes! My husband said, “Wooo, this is amazing and so good. I’d eat this again”. Well, here you go. A quick, tasty, easy meal for days you don’t want to head out to the store.
Make this Vegetarian or Vegan by replacing the ghee with avocado oil, the meat with veggies, the cream with coconut cream, and the yogurt with coconut yogurt.
Creamy Spinach Chicken
Ingredients
- 4 chicken thighs, skinned and deboned
- 2 Tbps ghee
- 1/2 white onion, diced
- 5 garlic cloves, diced
- 1 medium carrot sliced thin
- A few mushrooms sliced thin
- 1/2 tsp chili flakes
- 1/4 cup sun-dried tomatoes
- 1 tsp Italian seasoning
- 1 cup chicken or veggie broth
- 1/2 c cream
- 1/2 c yogurt
- grated parmesan (optional)
- 1/2 cup chopped green olives
- 150 g spinach (small bag)
- gluten-free pasta
Directions
- Step 1 Heat oil to medium. Dice the chicken into bite-sized pieces and sear for 3-5 minutes.
- Step 2 Remove the chicken from the pan and set aside. Add onion, garlic, and chili flakes to the pan. No need to clean the pan. Scrape the bottom of the pan to remove all the yummy bits of chicken.
- Step 3 Add Seasoning and broth, stirring to combine all the yummy flavors. Lower the heat to medium. Sir, in the cream and yogurt. Add the sautéed chicken pieces and juices from the dish. Stir to combine the ingredients. Turn the stove to low and simmer for 15 minutes.
- Step 4 Add the grated cheese (if using), green olives, and spinach. Stir and simmer for 5 minutes. Serve over your choice of pasta!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.