A nice comforting mid-week one pot. It’s light and healthy!

Serves: 4 Prep. time: 20′ Cooks in: 60′ Ready in: 1:20′

1-1½ kg spinach leaves
4 chicken legs
1 large onion, finely chopped
1 garlic clove, finely chopped
50 g tomato paste
200 ml chicken stock (or hot water)
50 ml extra-virgin olive oil
½ bunch fennel, finely chopped
salt, pepper

Step 1
In a large pot heat oil on high heat. Season chicken with salt and cook on both sides until nicely colored.

Step 2
Transfer on a plate and cook onion and garlic until fragrant. Add a little extra oil if necessary. Add spinach leaves and cook until wilted, for 3-4 minutes.

Step 3
Dissolve tomato paste in the stock or water and stir in pot. Transfer chicken legs in the pot, turn heat down to low, cover with lid and simmer for 35-40 minutes until chicken cooks through and sauce thickens.

Step 4
Remove pot from heat, stir in fennel, season with salt and pepper and serve warm.

Και η συνταγή στα ελληνικά: Κοτόπουλο με σπανάκι γιαχνί

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