4 tablespoons EVOO, divided
1 extra large yellow onion, halved and thinly sliced
1.25 lbs skin-on chicken thighs, bones removed, fat trimmed
S + P, to taste
1/2 tsp ground turmeric
4 cups baby spinach, roughly chopped
1 inch piece ginger root, peeled and finely chopped
3 tbsp coconut aminos + 1 tbsp cold water
1.5 tsp toasted sesame oil
1 tsp toasted sesame seeds
Peel onion and thinly slice.
Use a kitchen shears or a knife to remove any excess fat from the chicken. Cut out the thigh bone and any cartilage.
Season chicken thighs with S+P & turmeric. Rub into chicken.
Roughly chop the spinach, and finely chop with ginger root.
Over medium-high heat take a medium skillet and add 2 tbsp EVOO. Add all the onion and top with S+P. Let onions caramelize for 7-8 minutes, stirring occasionally.
Remove the onions and place in a separate bowl. Add the remaining EVOO (don't use it all if it's not needed!) Add the chicken to the skillet. Cook for 7-8 minutes/side.
Add the onions back into the pan with the spinach, ginger, coconut aminos + water. Stir & cook until coconut aminos bubble, about 1 minute. Add the chicken back into the pan and coat with the sauce. Cook for another 5 minutes or until fully cooked.
Top with sesame seeds + toasted sesame seeds. Let simmer for another minute. Dig in!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.