Directions

1. Equipment: skinny tongs for handling chicken, minimizing trips to the sink, big pan (for chicken), big high-sided pan (for spinach), microplane or box grater
2. Grab a large pan for your chicken thighs and coat the bottom lightly with soy oil. We don’t need too much oil because the fat from the chicken skin will render down during cooking, resulting in some delightfully crispy skin. Add a generous amount of salt and cracked pepper to both sides of the chicken thighs. Add the chicken thighs to the pan, skin side down. Don’t burn yourself!
3. Now grab a high sided pan for your spinach. Coat the pan with canola oil and place over heat. Smash and chop garlic cloves, adding a little salt, as the hot tip below explains. Add garlic to the heating oil and toss in a few chili flakes. Now we want to cut your onion into even slices. If onions make you cry, check out the hot tip below. Add the sliced onion to the pan with garlic and chili flakes. Now add your frozen spinach to the pan along with 1 cup boiling water, great tip when working with frozen veg. Now grab your mustard dregs and pour heavy cream straight into the bottle. Give it a good shake and pour right into the spinach.