Golden Pepper Pesto is the no so secret ingredient in this color dish. Saffron and cumin give this dish a depth of flavor. The spinach adds freshness and packs in a ton of nutrients as your added greens.
4-8 chicken thighs, skin on
2 tablespoons Extra Virgin olive oil
2 cups bone broth
1 sweet yellow onion, chopped
1 teaspoon Calendula & Chive Savory Salt
1 cup chopped carrots, about 2-3, depending on size
1 - 6 ounce jar Golden Pepper Pesto
1 - 13 ounce can coconut milk
2 cups fresh spinach
In a large saute pan, heat the olive oil over medium heat. Add the chicken breasts, skin side up. Season the chicken skin with the salt. Cook until the chicken is browned on one side, about 2-3 minutes, then turn over and cook on the other side, until the skin is nicely browned, about 3-4 minutes. Remove from the pan onto a plate, reserving the oil in the pan.
Add the onion and cumin and cook over medium heat until the the onion is soft and caramelized and lightly browned.
While the onion is cooking, heat the broth and the saffron in a small saucepan over medium low heat, until the saffron turns the broth yellow. Keep warm until ready to use.
Add the carrots, warmed broth, pesto and coconut milk to the onion mixture, stirring until the coconut cream is dissolved. Cook over medium low heat for about 30-40 minutes, until the chicken is done and the broth has reduced and thickened. Just before serving, add in the spinach and cook, covered, for about 5 minutes until the spinach is wilted.
Serve as is or over a bed of pasta, quinoa, rice or polenta.