Chicken and spinach in sauce

Ingredients

• 4 pcs Chicken thights, medium size
• 2 tbsp Olive oil
• 190 ml Coconut milk, unsweetened
• 4 tbsp Melted coconut oil
• 7 clove Garlic, chopped
• 2 tbsp Lemon juice, fresh
• 1 pcs Red onion, finely sliced
• 170 g Baby spinach, fresh
• 2 tsp Basil, dried
• 1/2 tsp Fine sea salt
• 1/4 tsp Pepper, black ground
• 15 g Sun-dried tomatoes, thinly stripped

Method

1. Heat oven to 180C.
2. In a bowl, combine the olive oil, 2 garlic cloves, lemon juice, and basil.
3. Season chicken breasts with salt and pepper.
4. Heat 2 tbsp coconut oil over high heat.
5. Brown the chicken breast on both sides, for 4-5 minutes per side.
6. Place the chicken into baking dish and pour over the olive oil mixture.
7. Bake in heated oven for 12 minutes.
8. Heat remaining coconut oil in a skillet.
9. Add remaining garlic and onion.
10. Cook for 3-4 minutes over medium heat.
11. Add the spinach and cook until wilted.
12. Blend sun-dried tomatoes and coconut milk in a food blender until smooth.
13. Add the coconut milk to the pan with spinach and season to taste.
14. Pour the spinach mixture over chicken.
15. Continue baking for 13-15 minutes or until the chicken is cooked through.
16. Serve warm.