This has long been a family favorite and is a perfect make ahead recipe. While it is tasty as a hot dish, I prefer it chilled – so it is great for taking as my work lunch. This can easily be doubled.
- 1T coconut oil
- 4 boneless chicken breasts cut into 1-2″ chunks (or comparable chicken tenders)
- 1/4 t. paprika
- 1/2 c. chopped onion
- 1 clove garlic, minced
- 1 c. water
- 1/4 c. lemon juice
- 2 t. tumeric
- 1/2 t. cumin
- 1/4 t. ginger
- dash cayenne
- 1 pkg spinach chopped
In a large skillet or dutch oven, melt the coconut oil. Brown the chicken (in smaller portions) and set aside. Cook the onion & garlic – stir in all but the spinach. Return the chicken to the skillet. Simmer, covered for 30 minutes. Stir in the spinach & cook 10 more minutes.
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