Creamy Chicken with Spinach and Tomatoes
This chicken simmered in cream combines cherry tomatoes, spinach, and a velvety sauce flavored with paprika and oregano.
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Servings: 2 servings
Ingredients
- 2 large chicken thigh fillets organic, free-range
- 1 small red onion
- 4 cloves garlic
- 3 handfuls fresh spinach
- 10 cherry tomatoes or snacking tomatoes
- 100 ml cream, dairy or plant-based cooking cream, crème fraîche, almond cream or soy cream
- 2 tablespoons tomato passata
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- a pinch salt Himalayan red or Celtic sea salt
- a pinch pepper black
- avocado oil, mild olive oil or high-oleic sunflower oil for cooking
Procédé
- Season the chicken with the paprika, salt and pepper.1 teaspoon paprika, a pinch salt, a pinch pepper
- Thinly slice the onion and chop the garlic.1 small red onion, 4 cloves garlic
- Heat the frying pan and add some oil. Sear the chicken on both sides. Remove it from the pan briefly and wrap it in aluminium foil.avocado oil, mild olive oil or high-oleic sunflower oil, 2 large chicken thigh fillets
- Sauté the onions until translucent. Then add the garlic and sauté briefly with the onions. Return the chicken to the pan.
- Add the passata, oregano and cream. Simmer for another quarter of an hour.2 tablespoons tomato passata, 1 teaspoon oregano, 100 ml cream, dairy or plant-based
- Halve the cherry tomatoes and add them along with the spinach. Simmer for another 5 minutes.10 cherry tomatoes or snacking tomatoes, 3 handfuls fresh spinach
- Is the sauce getting too dry? Add a tiny splash of water.
Notes
Delicious with broccoli rice (low-carb), pan-fried sweet potato chunks (moderate-carb), lentil pasta (moderate-carb) or soba noodles (gluten-free only).
Equipment: frying pan for searing and simmering, a piece of aluminium foil.
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