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Creamy Spinach Artichoke Chicken Dinner
Servings 4
Total Time: 60 minutes
Cook Time: 1 hours
Nutrition Information
calories 538
carbohydrate 20g
protein 44g
fat 30g
saturated fat 7g
cholesterol 156mg
sodium 300mg
potassium 71mg
fiber 2g
sugar 2g
Ingredients
- 1 cup(s) cashews soaked for 2 hours up to 4 hours
- 1/2 medium lemon(s) juiced
- 1/2 cup(s) water
- 1 teaspoon(s) apple cider vinegar
- 2 tablespoon(s) avocado oil start with half amount and add as needed
- 3 medium garlic clove(s) minced and divided
- 11/2 pound(s) chicken legs
- 1/3 cup(s) tapioca flour or starch
- 1 cup(s) spinach washed
- 8 whole artichoke hearts, marinated
- 1 cup(s) chicken broth
- 1 teaspoon(s) mustard, dijon
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper to taste
- 1 tablespoon(s) avocado oil for cooking
Instructions
- Make your cashew cream. In a food processor, add cashews (their soaking water drained), lemon juice, water, apple cider vinegar, 1/3 minced garlic, and avocado oil. Blend until smooth like cream, adjusting water and oil as needed.
- Dredge your chicken. In a plastic or paper bag, combine tapioca flour with a liberal amount of salt and pepper. Add chicken drumsticks to bag, seal, and shake until drumsticks are evenly coated with flour mixture. Shake off the excess.
- Coat the bottom of a cast iron skillet or heavy-duty frying pan with cooking oil. Pan-fry your chicken over medium-high heat for 25 to 30 minutes, turning throughout, until chicken is cooked through and juices run clear.
- While chicken cooks, roughly chop your spinach and artichoke hearts.
- When chicken is cooked through, remove it to a separate plate and set aside. Add to pan remaining garlic, Dijon mustard, chicken broth, and salt and pepper to taste. Stir to combine, then add spinach and artichokes. Stir in ½ of cashew cream and save the excess for other purposes. Cook over medium heat until spinach is wilted and sauce has reduced, around 10 minutes.
This recipe inspired in part or in whole from here