The following recipe came from my friend Mary in Florida. When Jim saw his plate with raw spinach on it, you could read his mind. However, two bites and he was hooked. He said, "This is really good!" While he was outside grilling corn, my neighbor called to ask what we were having for dinner. She said she opened her door and the most wonderful smell was coming over. Jim served a French white table wine. You definitely have to make this recipe. It is the greatest.
From Fine Cooking
Serve this brightly flavored dish over baby spinach, with crusty bread on the side
Serves 2 to 3
1 medium lemon
3 Tbs. extra virgin olive oil
1 large red onion thinly sliced
1 medium clove garlic, smashed and peeled
6 boneless, skinless chicken thighs(1 lb) trimmed and cut into ½ inch thick stripes
¾ tsp. ground cumin
¼ cup fresh parsley
Kosher salt and freshly ground black pepper
Fresh baby spinach
Finely grate 1 tsp zest from lemon and then juice the lemon.
Heat oil in a 12 inch skillet over medium heat until shimmering hot. Add onions and garlic and cook stirring frequently, until onion begin to soften, 3 to 5 minutes. Add chicken, lemon zest, cumin,1/2 tsp salt, and ¼ tsp pepper and cook stirring until chicken is just cooked through, 4to 6 minutes. Remove the skillet from the heat and stir in the parsley and 2 Tbs. of lemon juice discard the garlic, if you like.
Serve over a bed of fresh baby spinach.
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