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']
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.
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.
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.
Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!
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