Spinach artichoke chicken thighs with delicious marinade
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 teaspoon salt
- 2 tsp freshly ground pepper
- 1 tsp paprika spice
- 4 garlic cloves, finely sliced
- 1 lemon, thinly sliced
- 7 - 8 canned artichoke hearts
- 2 tbsp butter
- 200 g baby spinach
- 200 g mushrooms, thinly sliced
- 100 ml chicken broth
- 120 ml whipped cream
Preparation:
1. Preheat the grill to 230 C.
2. Spread 1 teaspoon of salt, paprika, and pepper over the chicken thighs and massage them in thoroughly. Let the marinade soak in for 4 hours or overnight.
3. Place the cast iron skillet in the Culinary Modular insert and add 1 tablespoon of butter. Once melted, add the chicken thighs to the skillet. Sear for a few minutes on each side to achieve a golden brown color.
4. Remove it from the pan and set it aside for later use. (The chicken will not be fully cooked at this point.)
5. Add the remaining butter and garlic to the cast-iron skillet. Stir, then add the sliced mushrooms. Don't add salt or stir the mushrooms too often. Once they're evenly browned, sprinkle the remaining mushrooms with salt.
6. Add the spinach and grill for 1 minute, then pour in the chicken broth. Add the artichoke hearts and grill for 2 minutes. Finally, add the heavy cream and stir.
7. Place the grill rack in the cast-iron skillet and layer the seared chicken thighs with the lemon slices on top. Cook in the preheated grill for 20 minutes.
8. Serve warm with some crusty bread.
