Ingredients:

  • 1.5 lbs chicken thighs, boneless/skinless, sliced into 1-inch strips
  • 1.5 tsp ground turmeric
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 2 tbsp avocado oil or ghee
  • 3 cloves garlic, microplaned
  • 1 tbsp fresh ginger, grated
  • 1 small red onion, thinly sliced
  • 1/2 cup full-fat coconut milk
  • 2 cups fresh baby spinach or kale
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Pat the chicken thighs dry with a paper towel. In a medium bowl, toss the sliced chicken with the ground turmeric, sea salt, black pepper, and 1 tablespoon of extra virgin olive oil. Let it marinate for 5 minutes.
  2. While the chicken marinates, prep the aromatics by microplaning the garlic, grating the ginger, and thinly slicing the red onion.
  3. Heat 2 tablespoons of avocado oil or ghee in a large cast-iron skillet over medium-high heat. Add the sliced red onion and sauté for 2-3 minutes until softened.
  4. Add the garlic and ginger to the skillet, stirring constantly for 30 seconds until fragrant to bloom the aromatics.
  5. Add the marinated chicken strips to the skillet in a single layer. Sear for 3-4 minutes per side without moving them to develop a golden-brown crust.
  6. Reduce heat to medium. Pour in the full-fat coconut milk and stir to deglaze the pan. Simmer for 2 minutes until the sauce slightly thickens and chicken is cooked through.
  7. Fold in the baby spinach or kale and cook for 1 minute until just wilted.
  8. Remove from heat. Stir in the fresh lemon juice and garnish with chopped cilantro before serving.