You must follow this recipe to-a-tee for it to be edible by humans. Not! On a busy weeknight, when the world is beating you up, get in your kitchen and roll with the punches. Be inspired by a recipe but make substitutions, use what’s in your freezer, fridge, and pantry. In this instance, we lean on the often neglected chicken thigh and the picked-at-peak-freshness frozen spinach. Go forage through your pantry for some interesting additions and necessary staples. Before you know it, you will have summoned the makings of a stellar weeknight meal, like this one.
- Equipment: skinny tongs for handling chicken, minimizing trips to the sink, big pan (for chicken), big high-sided pan (for spinach), microplane or box grater
- Grab a large pan for your chicken thighs and coat the bottom lightly with soy oil. We don’t need too much oil because the fat from the chicken skin will render down during cooking, resulting in some delightfully crispy skin. Add a generous amount of salt and cracked pepper to both sides of the chicken thighs. Add the chicken thighs to the pan, skin side down. Don’t burn yourself!
- Now grab a high sided pan for your spinach. Coat the pan with canola oil and place over heat. Smash and chop garlic cloves, adding a little salt, as the hot tip below explains. Add garlic to the heating oil and toss in a few chili flakes. Now we want to cut your onion into even slices. If onions make you cry, check out the hot tip below. Add the sliced onion to the pan with garlic and chili flakes. Now add your frozen spinach to the pan along with 1 cup boiling water, great tip when working with frozen veg. Now grab your mustard dregs and pour heavy cream straight into the bottle. Give it a good shake and pour right into the spinach.
|Calories250Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.