10-15clovesGarden Delights Garlic in Oil with Chili
The Ancient Olive Garlic Olive Oil
From home or grocery store:
2-2.5lb.boneless skinless chicken thighs
4-5carrotspeeled or scrubbed, and cut at a diagonal into 1/4 – 1/2 inch slices
6oz. bagbaby spinach
sea salt and cracked pepper to taste
cilantro, optional, for serving
Heat 1 tsp. Garlic olive oil in a large saucepan or dutch oven over medium-high heat. Season chicken with salt and pepper, and sear for 3-4 minutes per side, until golden brown. Add jar of sauce, garlic cloves, and carrots, and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
While chicken is cooking, bring water to a boil for polenta. Cook polenta, according to package instructions. Season to taste, with salt and pepper and a drizzle of The Ancient Olive Garlic Olive Oil.
Remove chicken from sauce, and shred, using two forks. Return to sauce. Add spinach, cover, and allow to wilt (2-3 minutes). Stir in spinach, and season to taste with salt and pepper.
Dollop polenta in a bowl and top with chicken mixture. Top with chopped cilantro, if you like.