Serves 4
25 min
Crispy Chicken Thighs with Garlicky Spinach
Recipe GLPR5df64cfd70bc5c
Pan-seared leftover roasted chicken thighs and wings develop a golden, crispy exterior and are paired with wilted fresh spinach infused with garlic, nutmeg, and bright lemon notes. Serve over fluffy brown rice for a complete, satisfying meal.
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Ingredients
2 Cooked chicken thighs, leftover
2 Cooked chicken wings, leftover
5 ounces Fresh baby spinach
2 cloves Garlic cloves, finely chopped
⅛ teaspoon Freshly grated nutmeg
½ Lemon, juice and zest
Olive oil
Salt, to taste
Cooked brown rice, for serving
Directions
Pat the cooked chicken thighs and wings dry with paper towels to remove any excess moisture. This helps them crisp up better when seared.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the chicken pieces skin-side down in the pan.
Sear the chicken for 4-5 minutes without moving them, allowing the skin to turn golden and crispy. Flip and sear the other side for 2-3 minutes until heated through and browned. Transfer to a plate.
Reduce heat to medium and add the chopped garlic to the same skillet with any remaining oil. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Add the fresh baby spinach to the skillet in batches, stirring and allowing each batch to wilt before adding more. This should take 3-4 minutes total.
Once all the spinach is wilted, remove from heat. Sprinkle the nutmeg over the spinach and stir to combine. Season with salt and squeeze the lemon juice over the top, then stir in the lemon zest.
Divide the cooked brown rice among four serving bowls or plates. Top each with a portion of the garlicky spinach and arrange the crispy chicken thighs and wings on top. Serve immediately.
