Chicken thighs with skin in on
1 garlic bulb cloves crushed
big pot of double cream
fresh baby spinach
2 lemons fresh
4 green chillies slit
1 cup of hot stock made with hot water with Knorr stock cube disolved.
Marinade the chicken with garlic and a bit of oil and roast till crispy, remove from the baking tray and leave aside.
Retain the cooking juices.
In a roasting tray or one pot dish add some oil. Fry the garlic on the hob to lightly golden and add the chili flakes and cook then add the chicken stock and bring to soft simmer.
Add in the double cream and gently simmer on a low.
Add your sliced chillies and put in the lightly grated zest of lemons and place in your spinach and then on top the chicken skin up.
Place in the oven to finish the cooking until the sauce thickens.
Season and serve with lemon slices on top.
Do not leave the lemon slices in the sauce as it will go bitter.
We enjoy this with some buttery mash potatoes and steamed Broccoli!
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