Cooking Steps

• Season the chicken thighs with salt, freshly ground pepper, and dried dill. Heat the butter in a frying pan and fry the chicken thighs on both sides until cooked and golden brown. Remove them from the pan and keep on a plate until needed.
• Chop the shallot and press the garlic. Sauté for 2 minutes in the frying pan. If there isn't enough butter left in the pan, add a small knob.
• Add the spinach and cook until wilted.
• Pour in the coconut milk (or cream). Let the spinach cream sauce simmer on low heat for 10 minutes.
• Return the cooked chicken thighs to the pan and sauté for another 2 minutes.
• Serve the fried chicken thighs in spinach cream sauce with brown rice or tagliatelle.
• Enjoy!