Tumeric Spiced Chicken
Servings 4 people
Calories 115 kcal
- 1 whole chicken, cut in eighths, bone in I use all thighs and drumsticks because my family prefer those pieces
- 1 tbsp coconut oil
- 1 onion halved and sliced
- 1 tbsp garlic sliced
- 1 cup Chicken Broth
- 1 tsp Turmeric
- 1 cup Baby Spinach Leaves
Remove the skin from the chicken and set aside.
In a Dutch oven, heat the coconut oil. Add in the onion and garlic, and cook for 2-3 minutes.
Add in the chicken and brown on each side for about 2 minutes.
Pour in the chicken broth and the tumeric and mix. Bring to a boil, and then lower to a simmer, and cover. Cook the chicken for about 1 hour.
Add in the spinach, and remove from heat. Cover again and let the spinach wilt. Serve immediately over brown rice or quinoa.
Calories: 115kcalCarbohydrates: 4gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 309mgPotassium: 495mgFiber: 1gSugar: 0.4gVitamin A: 2800IUVitamin C: 14.9mgCalcium: 50mgIron: 1.3mg