| 17 | 50 | 791 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 4 |
| 908 gm | Chicken thighs, with skin (bone-in) |
| 1 tbsp | Ghee (or other animal fat: tallow, pork drippings, lard) |
| 4 tbsp | Dijon mustard |
| 1 tsp, leaves | Basil, dried |
| 1/2 tsp, leaves | Thyme, dried |
| 1/2 tsp | Rosemary, dried |
| 1/2 tsp | Himalayan salt |
| 1/2 tsp | Black pepper |
| 1 whole lemon(s) | Lemon peel (zest) (zest only) |
| 150 gm | Spinach |
| 100 ml | Bone broth, Organic |
| 200 ml | Heavy cream, 38% M.F. |
| 1 tbsp, leaves | Basil, dried |
| 2 clove(s) | Garlic (minced) |
| 1/2 tsp | Himalayan salt |
| 1/2 tsp | Black pepper |
| 1 whole lemon(s) | Lemon juice (juice only) |
Melt the ghee in a bowl and add the mustard, 1 tsp basil, thyme, rosemary, salt, pepper and lemon zest, mix together to combine. Coat the chicken
In a large pan on medium heat, brown the chicken on all sides about 4-5 minutes
Cover the bottom of a large casserole dish with the spinach and place the chicken on top of the spinach
In the same pan used for the chicken add the bone broth, cream, garlic, basil, salt, pepper and the lemon juice
Bring to the boil then reduce heat and simmer for a few minutes
Spoon the sauce over the chicken and spinach and bake in the oven for 20-30 minutes at 180°C (350°F) until the chicken is cooked through.
| Fruit | 0.2 |
| Meat | 2.5 |
| Vegetables | 1.2 |
