Creamy Spinach Chicken Thighs

1. 1 Chicken leg quarterspack 1 kg ≈ $2.50 180 g
2. 2 Fresh spinachpack 150 g ≈ $2.50 45 g
3. 3 Cream 20%pack 500 ml ≈ $3.00 45 ml
4. 4 Mustard 6 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Salt 2 g
7. 7 Sugar 2 g
8. 8 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the thighs in half, season with salt.

2. Heat oil in a pan, sear thighs 5 minutes per side until golden brown.

3. Blend spinach and cream³ until smooth.

4. Add garlic⁵, salt, sugar, and mustard to the sauce, stir well.

5. Pour sauce over chicken¹, cover, and simmer on low heat for 20 minutes until tender—meat pulls away from bone, juices run clear.