COCONUT CURRY CHICKEN THIGHS

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 375.

Step 2

2. Stir together the curry powder and kosher salt. Sprinkle the top and bottom of the chicken

Step 3

thighs with 1 tbsp of the mixture. Reserve the remaining curry powder/kosher salt mixture.

Step 4

3. Heat the olive oil in a large oven-safe skillet over medium high heat (I used a 12 inch cast iron

Step 5

skillet). Swirl the oil in the skillet to coat it. Add the chicken thighs and cook 3-5 minutes per

Step 6

side or until nicely browned. Remove the chicken thighs and set aside.

Step 7

4. Reduce the heat to medium. Add the diced tomatoes to the skillet and scrape pan to remove

Step 8

bits from bottom. Add the spinach and cook until wilted. Add the coconut milk and remaining

Step 9

curry powder mixture and mix well.

Step 10

**note, tomatoes may splatter when they hit the heat.***

Step 11

5. Return the chicken thighs to the skillet and turn off the heat. Place the skillet in the oven and

Step 12

bake for 25-30 minutes or until the thighs reach an internal temperature of 165 degrees. My

Step 13

chicken thighs reached 165 after 30 minutes of baking.

Step 14

6. Serve the chicken thighs and sauce over cauliflower rice or your favorite whole grain, such as. brown rice or quinoa. Garnish with green onions, if desired,