Chicken Thighs with Spinach

• 1.5 tablespoons oil (36 grams)
• 1 onion (about 4 oz.wt.)
• 1 garlic clove
• 1/2-inch piece fresh ginger
• 1 teaspoon ground coriander
• 1/4 to 1/2 teaspoon ground cayenne
• 3/8 teaspoon salt, divided
• 3/4 pound boneless, skinless chicken thighs
• 3/4 pound fresh spinach, or frozen spinach thawed

Chop the onion. Wash fresh spinach as necessary and spin. If frozen spinach, make sure it is completely thawed and drained well. Dry chicken pieces and make sure they are all roughly the same size.

In a pan (with a cover), gently fry onion for about 10 minutes.

Chop the fresh ginger. When onion is done, add garlic crushed, ginger, coriander, cayenne, and 1/8 teaspoon salt. Cook gently for 2 minutes.

Add chicken to onion mixture and fry until chicken pieces change color and are set.

Add spinach and remaining 1/4 teaspoon salt to pan and stir. Cover and simmer for 12 to 14 minutes.

Serve with plain white rice.

Serves 2