4 Serves
55 Mins
Prepare the vegetables by slicing the mushrooms, dicing the garlic, and chopping the jalapeño.
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Vitamin E
5 mg / 15 mgVitamin K
603 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
247 µg / 400 µgCalcium
179 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
177 mg / 1,250 mgPotassium
1310 mg / 4,700 mgSodium
715 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
54 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Pat the chicken thighs dry and season them thoroughly with paprika, salt, and black pepper.
Heat half of the cooking oil in a Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear until the skin is golden brown and crispy, approximately 3 minutes.
Flip the chicken thighs and cook for another 3 minutes. Remove the chicken from the pot and set aside.
Add the remaining oil to the pot, scraping up any browned bits. Sauté the garlic, jalapeño, mushrooms, and tomato paste for about 2 minutes until fragrant.
Deglaze the pot with the wine, stirring to incorporate the flavors.
Return the chicken thighs to the pot skin-side up, add the tomatoes, and pour in the chicken stock. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
Stir in the fresh spinach and cook for an additional 5 minutes. Taste and adjust seasoning with salt if necessary, then garnish with fresh basil before serving.
25
g95
g20
g
Yemeni
