1 Tablespoon olive oil
1 pound boneless, skinless chicken thighs
2 Tablespoon paprika (sweet or smoked)
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp ground turmeric
1/2 tsp garlic powder
1 cup grape or cherry tomatoes
1 large yellow onion halved and thinly sliced
2/3 cup full-fat canned coconut milk
1/4 pound baby spinach finely chopped
1 handful fresh cilantro finely chopped
In a mixing bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder. Toss until well coated.
Peel onion and thinly slice. Chop baby spinach and cilantro.
Heat a large 12" skillet over medium heat. Once hot, add olive oil and then chicken. Cook chicken for 4 to 5 minutes, undisturbed, and then flip and repeat.
Add grape tomatoes and sliced onion. Gently toss to coat with spices.
Cover and cook 5 to 7 minutes, until tomatoes are soft enough to easily burst under the weight of a spatula or wooden spoon. Smash all of the tomatoes so they release their juices.
Add spinach and coconut milk, mix well.
Reduce heat to low and continue cooking an additional 8 to 10 minutes until chicken is cooked through and the sauce has thickened a bit.
Remove from heat and mix in the cilantro.
Serve over rice, cauliflower rice or gluten-free pasta and Enjoy!
1 large head of cauliflower
Salt & pepper to taste
Zest and juice of one lemon
1/2 cup fresh herbs, finely chopped; mix or choose one: parsley, cilantro, chives
Wash and trim cauliflower of its leaves and stem. Cut into four large pieces.
Using the large holes on a box grater, grate the cauliflower.
Alternatively, you could use the grating tool on a food processor. I found this to be easier and less messy!
Heat up a large skillet over medium-high heat. Add in enough water to thinly cover the bottom of the skillet. Add the cauliflower, some salt & pepper, then cover with a lid and cook/steam for 4-6 minutes (or less - it cooks quickly). The cauliflower will release its own water and help it along. After a few minutes, remove the lid and stir. Check for doneness.
Once you're happy with the consistency, remove the skillet from the heat and zest in the lemon skin, then the juice and finally, mix in the herbs. Taste for seasoning and adjust.
Serve as a base to a main dish instead of rice
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