Categories: chicken, gaps, main dish

Ingredients

• 11/2 t garlic powder
• 11/2 t coriander
• 11/2 t cumin
• 1 t ginger
• 1 t salt
• 1/2 t cayenne pepper
• 11/2 pounds boneless, skinless chicken thighs
• 1 T olive oil
• 13-ounce can coconut milk
• 8-ounce can plain tomato sauce
• 2 - 3 ounces fresh spinach leaves
• Recommended accompaniments: cilantro, fresh mint, brown rice, plain yogurt (omit the yogurt to be dairy-free)

Directions

1. In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge each piece of chicken in the spices and set aside.

2. Heat the oil in a skillet over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear for a couple of minutes until golden brown on both sides.

3. Add the coconut milk and tomato sauce to the pan, bring to a boil, cover with a lid, reduce the heat to low, and cook until the chicken is done all the way through (no longer pink), about 8 – 10 minutes.

4. Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs.

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