Chicken with Mushrooms, Tomatoes and Spinach
This recipe came out of necessity. A good friend was coming for dinner and he doesn’t eat beef or pork and he can’t eat any spices … not even garlic and onions!!! How do you cook without garlic and onions????? As I was trying to figure out what on earth to make for this man, ideas formulated in my head and I just winged it. I have included onions and garlic for this recipe. If you’re in a time pinch, organic garlic powder and minced onions will do. This recipe is also really good without onions and garlic at all.
Michael Smith was a huge influence on my cooking style. I used to watch him all the time. He was very improvisational and very creative. I figured if he could do it, so could I.
So I started with boneless, skinless chicken thighs and the following is the result.
Boneless, skinless chicken thighs
Grape Tomatoes, halved
Fresh Mint, sliced
Juice of one large lemon or two small lemons
Fresh ground pepper
Preheat oven to 375F
Start by browning the chicken thighs. This is optional but adds flavor. Transfer to a 9×13 baking dish, lined with parchment paper (makes cleanup a breeze).
In the same pan that you browned the chicken, add some butter or ghee; melt, then add mushrooms and onions, salt and pepper. Sautee until medium soft. Add tomatoes, garlic and capers along. Continue to cook.
While mushrooms finish cooking, add lemon juice, spinach and mint to chicken. When mushroom mix is softened, add to chicken, along with salt and pepper then spread coconut cream over entire mixture.
Cook for approximately 30 minutes.
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