Weeknight Tandoori Chicken

• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 1/2 pounds boneless skinless chicken thighs
• 1 tablespoon olive oil (or coconut oil)
• 1 (13-ounce) can coconut milk
• 1 (8-ounce) can tomato sauce
• 2 ounces fresh spinach (about 2 to 2 1/2 cups)
• 6 servings brown rice, cooked according to package directions
• Suggested accompaniments: Cilantro, mint leaves, and plain yogurt

1. In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside.
2. In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side.
3. Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes.
4. Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!

garlic, ground coriander, ground cumin, ground ginger, salt, cayenne pepper, chicken thighs, olive oil, coconut milk, tomato sauce, fresh spinach, brown rice, cilantro

Taken from www.epicurious.com/recipes/food/views/weeknight-tandoori-chicken (may not work)