Wow, this recipe is flavor-packed, a little spicy, a little sweet, and oh-so-satisfying. With 30 grams of protein, how could it not be? It’s a quick curry dish thanks to the Stonewall Kitchen simmering sauce. Take it from me, at the end of a long day of work, this dish is still easy to make!
1 tablespoon unsalted butter
3 tablespoons olive oil, divided
6 chicken thighs
1/2 white onion, diced
3 large carrots, peeled and diced
Coconut Curry Simmering Sauce (Stonewall Kitchen)
1 bunch spinach leaves, washed and torn into pieces
Heat butter and 2 tablespoons olive oil over medium heat in large dutch oven. Cook chicken thighs, 6-7 minutes each side.
Remove chicken from dutch oven, placing on plate. Dispose excess fat from dutch oven, then add 1 tablespoon fresh olive oil to dutch oven. Heat oil over medium heat and saute onion and carrots 3-4 minutes.
Add chicken back to dutch oven, plus the Coconut Curry Simmering Sauce. Simmer for 15 minutes. Add spinach and simmer another 5 minutes.
Serve over couscous, brown rice, or quinoa with chutney (I love mango chutney with this dish).