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Chicken in the Greens

Chicken in the Greens

Lisa Kamolnick
Dive into pan-fried chicken thighs in spinach greens or combined with broccoli with garlic, ginger and turmeric for a healthy food boost.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4 pieces



  • 1-2 TBSP vegetable oil enough to cover bottom of pan
  • 4 chicken thighs skin removed
  • 1 tsp ginger
  • 1 tsp turmeric
  • ½ to 1 tsp cayenne to taste
  • 1 tsp fenugreek
  • ½ tsp salt

Broccoli Greens

  • 8 C spinach alternate: 4 C spinach / 4 C broccoli florets
  • 1 TBSP olive oil
  • 2 cloves garlic minced
  • 1 clove garlic sliced
  • 1 C chicken stock
  • 1 tsp ginger
  • 1 tsp turmeric
  • ½ to 1 tsp cayenne to taste
  • 1 tsp fenugreek
  • ½ tsp salt



  • Place oil in bottom of pan and heat.
  • Pull skin from chicken thighs and place in pan.
  • Sprinkle spices over thighs and cook on medium heat, turning occasionally to cook through, about 20 minutes. Cover lid after initial browning,
  • Remove thighs from heat and set aside.


  • Rinse vegetables. Remove stems from spinach leaves and chop broccoli florets to bite-size pieces.
    Chicken in the Greens
  • Mince two garlic cloves and slice one.
  • Heat pan to medium. Add spices to pan.
  • Add garlic and stir.
  • If using broccoli, add broccoli and stir. Add spinach and mix all ingredients well.
  • Add 1 C chicken stock and cover. Cook for about 5 minutes. Stir about halfway in to ensure all of the spinach leaves wilt.
  • Remove lid and cook down liquid sightly, stirring occasionally.
  • Place chicken thighs on top of green mixture and close lid. Cook about 5 minutes.
  • Reduce heat to low, remove lid and maintain heat on low for about 5 minutes.


Serving Suggestions
Serve warm over garlic-infused basmati rice, couscous, or lentils.
Keyword broccoli, cayenne, chicken, garlic, gluten free, low sodium option, spinach, turmeric