Description
A hearty, halal-friendly Tuscan chicken dish featuring golden thighs, sun-dried tomatoes, and spinach in a rich coconut cream sauce. Slow-cooked to perfection in under 7 hours with minimal effort.
Ingredients
2 lbs chicken thighs, bone-in (6 pieces)
1 cup sun-dried tomatoes, rehydrated
1 bag (20 oz) frozen spinach, thawed and drained
1 cup unsweetened coconut cream
2 tbsp olive oil
4 garlic cloves
1 tbsp dried basil
1 tsp dried oregano
2 cups vegetable broth
Salt and pepper to taste
Instructions
Pat chicken dry and sear in olive oil until golden (5 minutes total).
Add olive oil, garlic, basil, and oregano to crockpot.
Layer sun-dried tomatoes and vegetable broth in the pot. Season with salt and pepper.
Add thawed spinach to crockpot, then stir in coconut cream.
Return seared chicken to the liquid. Cook on low for 6 hours, then high for 30 minutes.
Notes
Deglaze pan with vegetable broth before transferring to crockpot.
Add 1/2 cup crushed sun-dried tomatoes during final 30 minutes for a thicker sauce.
Drain spinach briefly (5 minutes) to avoid excess moisture.
Use 1 tbsp cornstarch paste if sauce needs additional thickness.
Avoid opening crockpot for at least 1 hour intervals to maintain temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 22g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg