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Crispy Mustardy Chicken Thighs with Spinach

It’s a weeknight, life is busy, you’re tired, we know.  But in 15 minutes, only dirtying two pans, you can conjure up this very versatile dish.  It features oh-so crispy chicken thighs paired with a new-school, mustardy, creamed spinach.

Just under 15 minutes
3 Hot-tips
You must follow this recipe to-a-tee for it to be edible by humans. Not! On a busy weeknight, when the world is beating you up, get in your kitchen and roll with the punches. Be inspired by a recipe but make substitutions, use what’s in your freezer, fridge, and pantry. In this instance, we lean on the often neglected chicken thigh and the picked-at-peak-freshness frozen spinach. Go forage through your pantry for some interesting additions and necessary staples. Before you know it, you will have summoned the makings of a stellar weeknight meal, like this one.

must-have

chicken thighs
3
frozen spinach
2 packages
garlic
5 cloves
chili flakes
1 teaspoons
nutmeg
a pinch
red onion
1 of them
mustard dregs
you know you have 'em
heavy cream
1/2 cup
orange peel
just a bit
lemon
1(zest and juice)

staples

salt
pepper
soy oil
canola oil

totally optional

Preparation

Get started with the chicken
Grab a large pan for your chicken thighs and coat the bottom lightly with soy oil. We don’t need too much oil because the fat from the chicken skin will render down during cooking, resulting in some delightfully crispy skin. Add a generous amount of salt and cracked pepper to both sides of the chicken thighs. Add the chicken thighs to the pan, skin side down. Don’t burn yourself!
Prep the spinach
Now grab a high sided pan for your spinach. Coat the pan with canola oil and place over heat. Smash and chop garlic cloves, adding a little salt, as the hot tip below explains. Add garlic to the heating oil and toss in a few chili flakes. Now we want to cut your onion into even slices. If onions make you cry, check out the hot tip below. Add the sliced onion to the pan with garlic and chili flakes. Now add your frozen spinach to the pan along with 1 cup boiling water, great tip when working with frozen veg. Now grab your mustard dregs and pour heavy cream straight into the bottle. Give it a good shake and pour right into the spinach. The spinach is spinaching nicely, now it’s time to generously grate nutmeg over the whole batch. Grab your lemon and zest over the spinach, first striking the lemon then moving to a new spot, repeat. Give the zested lemon a good squeeze over the spinach. Finally, season the spinach with salt and pepper.
Check in on the meat
The chicken thighs have been cooking skin side down for about 9 minutes, it’s time we flip them. They are golden and oh so crispy.
Plate it
Grab a plate and pile a helping of mustardy spinach in the middle, adding some extra juice from the pan to act as a sauce for your chicken. Now place a crispy chicken thigh right on top. Gorgeous!
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