This recipe is one of our favorites. It’s a variation of the recipe published in the American Test Kitchen, but with onions and fewer steps.
What you will need:
- 8 chicken thighs (recipe works for bone in/less and skin/less)
- 1/3 cup Tamari sauce
- 1 medium onion, sliced
- 3 medium potatoes, diced
- 3 cups spinach
- 2 tablespoons olive oil
- 1 can coconut milk
- 1/3 cup cider vinegar
- 8 cloves garlic, peeled and chopped
- 4 bay leaves
- 2 tablespoons pepper
In a large freezer bag add the chicken thighs and the tamari sauce. Remove air from bag and seal well. make sure the chicken thighs are coated in the tamari sauce and then lay the bag flat in the refrigerator for 30 min.
In the meantime, a large skillet, add 1 tablespoon olive oil and heat to medium. One hot, add your onions and cook at medium for 5min. reduce to low and simmer the onions until transparent and soft. Total cooking time should take 20min. Transfer the onion to a small bowl and set aside.
Once the chicken is ready, heat another tablespoon of olive oil. Transfer the chicken by removing each thigh from the bag and dripping off any excess tamari. You’re going to be keeping the tamari sauce so after each thigh has been transfered to the cast iron, set the tamari sauce aside.
Place the skillet on medium heat and cook the chicken on one side (skin side if working with skin) until browned. In the meantime, in a bowl, combine the tamari sauce, coconut milk, vinegar, garlic, bay leaves and pepper. Whisk to mix.
Flip the chicken thighs over and cook until second side is brown. Once done, add the onion, potatoes, spinach and the sauce mixture to the cast iron and reduce heat to a low simmer. Cook covered for 15min.
Flip the chicken once more, and make sure the spinach and potatoes are covered by the sauce. Cook on low, uncovered, for another 20min or until the potatoes are cooked. The sauce will thicken and the thighs will cook nicely right through.