Ingredients

1.

Boneless Skinless Thighs Chicken Uncooked
10 oz
2.

Salt
¼ teaspoon
3.

Black Pepper
¼ teaspoon
4.

Paprika
½ teaspoon
5.

Onion powder
0.25 tsp
6.

Paleo Baking Flour
4 tbsp
7.

Lard
2 tablespoon
8.

Unsalted Butter
1 tablespoon
9.

Green bell peppers, raw
1.75 oz
10.

Tomato raw (includes cherry, grape, roma)
5 oz
11.

Garlic
1 teaspoon
12.

Curry powder
0.25 tsp
13.

Nutmeg Ground
⅛ tsp
14.

Chicken broth, bouillon or consomme, homemade
0.25 cup
15.

Currants, dried
0.25 oz
16.

Spinach, raw
4 oz
17.

Unsalted Butter
1 tablespoon
18.

Garlic
1 teaspoon
19.

Cream Cheese
1 ounce
20.

Heavy Cream
3 tablespoon
21.

Black Pepper
¼ teaspoon
22.

Crushed Red Pepper by Simply Organic
⅛ tsp
23.

Onion powder
0.25 tsp
24.

Parmesan cheese, fresh (hard)
1 tbsp, grated
25.

Almonds
1 cup, ground

Instructions

1.
Pound a 5-oz chicken thigh per serving flat with a wooden mallet. Season the top side of the chicken with salt, pepper, paprika, and onion powder. Arrange the paleo flour on a plate and gently dredge each chicken thigh in the flour. Heat the lard in a non-stick pan over medium-high heat (if you don’t have lard, use a high-smoke point oil). Then, place the floured chicken thighs down in the hot oil, cooking the chicken for about 2 minutes per side - just enough to brown the chicken.
2.
Set the cooked chicken aside to rest, returning the pan to the stove. Melt the butter into the pan over low heat to deglaze and spices and flour that is stuck to the pan. Toss in thin-sliced bell pepper with whole grape tomatoes, garlic, curry powder, and nutmeg. Toss the ingredients around in the butter and spices for 5 or more minutes over a medium heat until you see the peppers turn golden on the edges and the tomato skins start cracking.
3.
Pour the chicken broth and dried currants into the pan and bring the broth to a simmer. Place a lid over the pan and simmer the ingredients for 10-15 minutes. Stir to break down the tomatoes and thicken the sauce. Once the sauce is cooked down, turn the stove heat to as low as it will go. Nestle the chicken thighs in the sauce and let them reheat in the sauce with the lid over the pan. Set the finished Country Captain Chicken aside when done.
4.
While the sauce is cooking, bring a pot of heavily salted water to a boil. Once boiling, place in all the spinach and cook for 3 minutes. Then, drain the water and transfer the spinach to an ice bath.
5.
Melt the butter in a new pan over low heat and add in the garlic and drained spinach. Once the spinach has heated through, melt the cream cheese into the spinach. Once the cream cheese has melted, stir in the heavy cream, pepper, red pepper, and onion powder. Simmer the cream spinach until the liquid reduces. Then, stir in parmesan cheese. Once the creamed spinach is thick and bubbling, remove from the stove to cool.
6.
For serving, each plate receives a chicken thigh with sauce and about 2 ¼ oz creamed spinach. Garnish the chicken with about ½ tsp of almond slices and chopped parsley.