Mold Detox Friendly Chicken and Spinach Skillet
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp sea salt
- ½ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ tsp garlic powder
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 2 tbsp olive oil
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- ½ tsp dried thyme
- 1 tbsp apple cider vinegar
- ½ cup chicken broth
- ½ cup full-fat coconut milk
- 5 oz baby spinach
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika, then rub the mixture evenly over both sides of each thigh.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 4 minutes, then transfer the chicken to a plate.
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