Tandoori Chicken

• 4 boneless thighs (with or without skin)
• 2 Cups Brown Rice
• 1 8-oz Can Tomato Sauce
• 1 Can Coconut Milk
• 4 Cloves Garlic
• 8 oz Spinach (1 pkg)
• 1 Bunch Mint
• 1 Large Bunch Cilantro
• 1″ piece Ginger
• Tandoori Spice Blend:
  • 1/2 tsp each: Ground Turmeric, Gama Masala,
  • 1/4 tsp each: Ground Ginger, Whole Brown Mustard Seed
  • Pinch of Cayenne Pepper
  • 2 drops doTERRA CPTG Cardamom Essential Oil
  • 1 drop doTERRA CPTG Ginger Essential Oil

INSTRUCTIONS:

• Cook Rice: in a a saucepan combine rice, 4 Cups water. big pinch of salt.  Bring to a boil.  Then turn down to simmer (low heat) and cover with lid and cook 30-40 min
• Prep:
• Peel: Ginger
• Mince Garlic, Ginger, Mint
• Mix spices for Tandoori seasoning
• Pat Chicken dry with paper towel, sprinkle with salt & pepper both sides, then coat both sides with 1/2 seasoning mixture.

• Prepare & Cook Chicken & Sauce:
  • Cook on Med-High heat
  • Add 1 Tbls olive oil, once oil is hot, place coated Chicken in the pan.
  • Cook 6-8 min on first side, skin side down if applicable.
  • Then turn heat down to medium.  Flip the chicken, add the garlic, ginger, & remaining spice blend. Cook, stirring occasionally, 1-2 min.
  • Add Tomato Sauce, & Coconut Milk.
  • Simmer 8-10 min, or until chicken is thoroughly cooked,  stirring occasionally.
  • Flavor with salt & pepper if needed
• How to Serve:
  • Place rice in a bowl
  • Put spinach on top of warm rice
  • Place Chicken on top of spinach
  • Drizzle sauce over top
  • garnish with Cilantro on top
  • ENJOY!