Low carb dinner recipe for Creamy Rosemary Chicken Thighs, served with wilted spinach

8 Chicken thighs
320g Swiss Chard, rough slice
4 cloves Garlic, fine chop
1/2 to 1 Chilli, deseed & fine chop
15g Ginger, peel & fine chop
20ml Honey
2 Orange, juice and zest
8g Rosemary, leaves chop
400ml Coconut Milk
320g mangetout, fine slice
cooking oil (from your pantry)
olive oil (from your pantry)
salt and black pepper (from your pantry)

How to
Preheat oven to 220 degrees.

Prep your ingredients as listed.

In a bowl, mix together your orange juice, zest, coconut milk, ginger, chili (to your heat preference), half your garlic and rosemary. Season with salt and pepper.

Place a pan onto medium-high heat along with a splash of cooking oil. When hot, seal off your chicken thighs until golden, about 4-5 minutes each side.

CHEFS TIP: Place the chicken into the pan skin side down first, and in the next step keep the crispy skin side up.

Find a smallish baking tray or oven proof pot and place your chicken inside (skin side up). Pour over the orange and coconut sauce and place in the oven to bake until cooked through, between 10-15 minutes. Give the sauce a stir now and again, while it is cooking. Slice open the chicken to check it is cooked before serving.

Wipe down the chicken pan and return to low-medium heat. Add a splash of olive oil along with your remaining garlic, honey (heated in the micro) and spinach. Sauté for 1-2 minutes until softened. Season to taste.

Remove your chicken from the oven and add your mangetout to the sauce. Serve alongside your sautéed spinach, or you can pop your spinach into the sauce…. it’s up to you chef.

CHEFS TIP Serve with a soup spoon.

A recipe made with love,

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