Crispy Garlic Chicken Thighs with Baby Spinach
45 minutes
Serves: 4
Just Bare Just 5 Cooking Challenge finalist Whitney R. of Providence, RI created this alternative to fried chicken featuring flax, which is now recognized as a powerhouse of omega-3 fatty acids.
Ingredients
- 1 medium head of garlic
- 3/4 cup ground flax seeds
- 1 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 5 to 8 (20 ounces) Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs
- 2 tablespoons olive oil
- 6 cups (10 ounces) baby spinach leaves
- 1/4 cup (1 ounce) freshly grated Parmesan cheese
Instructions
- Prepare two skillets, one large and one slightly smaller. Cover the bottom of the smaller skillet with foil. Gather 2 to 3 heavy cans of soup or other food to use as weights.
- Break garlic head into cloves; peel each one and set aside. Mix flax, salt, and pepper in shallow dish. Dredge chicken in flax mixture until well coated.
- Heat oil in larger skillet over medium heat. Add garlic; sauté 2 minutes. Arrange chicken in skillet, tucking garlic around them. Place the smaller skillet on top of chicken, placing cans on top to weigh chicken down. Cook for 9 minutes; remove weighted skillet and turn chicken and garlic.
- Return weighted skillet on top of chicken; cook 12 to 15 minutes longer or until chicken is golden and no longer pink in center. Cook to internal temp of 165°F. Remove chicken and garlic from pan; keep warm.
- Add spinach to pan; cook and stir just until wilted and still bright green.
- Serve chicken over spinach, sprinkled with cheese.