Recipe inspired by Sunset Magazine
Makes 4 Servings
3 tbsp olive oil
1/2 tsp turmeric
1/2 tsp cayenne
1 large onion, chopped
8 ounces mushrooms
2-in. piece fresh ginger
1 tbsp minced garlic
2 tsp each ground coriander and cumin
2 tsp kosher salt
1 ½ pound boned, skinned chicken thighs, cut into 1-in. chunks
1 14-oz. can diced tomatoes
5 - 10 oz. baby spinach
8 tbsp cilantro
1 tbsp fresh lemon juice (1/2 of lemon yields)
In a large pan, heat oil over medium-high heat. Add onion and mushrooms and cook, stirring often, until lightly browned, 5 to 7 minutes. Meanwhile, mince ginger. Add ginger, garlic, turmeric, cayenne, coriander, cumin and salt to pan; sizzle a few seconds. Add chicken and cook, stirring often, 3 minutes, or until no longer pink on the outside. Add tomatoes and simmer, covered, 8 minutes. Stir in spinach and simmer, covered, until wilted, about 3 minutes. Meanwhile, chop enough cilantro to yield 1 cup. Stir into pan, along with lemon juice.
Nutritional Information (per serving): 389 calories, 17 carbs, 19 fat grams and 39 protein grams.
Review: WOW. First of all, chicken thighs are awesome. I've never cooked with them as I've always gone for lean meats, but with paleo, fattier meats are on the menu! This dish made me not even miss the carbs - I loved all of the flavors, the spicy sauce, the mushrooms - just a great dish. I could easily see having this over cauliflower rice next time - having some "rice" would be great!
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