The fresh and flavorful dish combines several nutrient-dense fruits and veggies into a delicious sauce. This sauce is then served over tender pan-fried chicken thighs. This recipe is Paleo, AIP, gluten-free, and dairy-free.
Combine Part 1 sauce ingredients in a blender and blend until smooth. Set aside.
Pat chicken thighs dry with a paper towel and season each side with a sprinkle of salt.
Heat oil in a large skillet over medium heat for about 30 seconds then place the chicken top-side down in the skillet. Cook for about 6-7 minutes then flip over and do the other side for about the same amount of time. They should be lightly browned, no longer pink in the middle, and internal temp should be at least 165 degrees Fahrenheit.
Remove chicken from the skillet and place it on a plate. Note- some pieces will be smaller than others and will cook faster. You can remove them from the pan as they reach the correct temperature to prevent overcooking.
In the same pan, using grease from the chicken drippings, continue with medium heat. Add the onions and garlic. If there is not enough grease still in the pan, add 1-2 tbsp olive oil. Cook for 1-2 minutes until transluscent. Add about 1 tbsp water to scrape the pan and deglaze it.
Add the sauce from the blender to the pan with the garlic and onions. Bring to a simmer and stir. Continue cooking over medium heat for 5-6 minutes. Reduce heat to a low simmer and cook another 5 minutes until sauce is thickened and reduced by half. Add fresh spinach and allow to wilt slightly (about 30 seconds).
Add the chicken back to the pan. Increase heat back to medium in order to reheat the chicken and incorporate it with the sauce. Cook for another 4-5 minutes, then remove from heat.
Serve with sauce spooned over the chicken. Gainish with chopped fresh basil and sliced strawberries.