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Paleo Chicken Tarragon & Spinach

This is my Paleo take upon the very French Chicken in Tarragon Sauce. I absolutely love the smell and taste of tarragon. Tarragon is an incredibly aromatic herb and is probably more well known within French cuisine than it is British. It has strong overtones of anise and is perfect with chicken and fish dishes.

if you’re not an anise fan then you may want to try using rosemary or flat leaf parsley instead. If you’re feeling a little cheeky and want to fine dine like the French you may want to add a splash of dry white wine to the dish too! I have decided to use frozen spinach in this dish simply because I always have a bag in my freezer to add into smoothies or curry dishes – it takes up less space and also I don’t have to worry about my spinach going bad too quickly. It’s one of my ultimate freezer must haves!

This is probably the fastest and simplest main that I have made to date so all I can say is that I hope you enjoy my Paleo Chicken Tarragon & Spinach!

Serves: 4 people

Preparation Time: 5 minutes

Cooking Time: 15-20 minutes


25g raw unsalted grass-fed butter (or 12.5g coconut oil 12.5g coconut manna)
1 clove garlic (minced)
500g chicken breast (cubed)
1/2 tsp Himalayan pink salt
125g coconut yogurt
125ml coconut cream
6 blocks frozen spinach or roughly 120g fresh spinach
1 tbsp white wine vinegar
1 tsp wholegrain mustard
20g fresh tarragon


  1. Start by melting your butter in a large heavy based non-stick pan. Once the butter becomes frothy add your minced garlic, cubed chicken breast and Himalayan pink salt. Cook on a medium heat for around 3-5 minutes until the chicken has ‘sealed’.
  2. Add your coconut yogurt and coconut cream stirring until the two have been combined. Add your frozen spinach and cover with a lid. If you are using fresh spinach do not add it in now but when you add the tarragon to the dish. Cover with a lid and simmer on a low heat for 10 minutes. Be sure to stir every now and then to break up the blocks of frozen spinach.
  3. Add your white wine vinegar and wholegrain mustard. Cover and simmer for another 2 minutes.
  4. Remove your tarragon leaves from the stems and divide the leaves into two piles. Finely chop one pile and leave the other whole.
  5. Remove the pan from the heat and stir in your chopped and whole tarragon leaves. If using fresh spinach add your leaves now. Cover and leave for a further 2 minutes to gently wilt the herbs and to allow the flavour to seep into the dish.
  6. Serve and enjoy!

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