Ingredients:

• 3 pounds chicken thighs with bone

• 3 cups mushrooms, sliced

• 2 cups yellow onions, sliced

• 2 cups spinach

• 2 tablespoons olive oil

• 1 can pureed pumpkin

• 1 can coconut milk

• 2 tablespoons sage, dried

• 2 tablespoons garlic, chopped

• ½ cup chicken broth

• 1 teaspoons salt

• 1 teaspoon smoked paprika

• 1 teaspoon coriander

• ½ tablespoon Sriracha (optional)
  

Instructions:

1. Sautee 1 cup sliced onion with 1 Tablespoon olive oil and 1 tablespoon chopped onion on a non-stick frying pan until onions are softened and browned

2. Add chicken into the sautéed onion. Brown the chicken but not thoroughly cooked

3. Take the browned chicken out of the frying pan and place them in a plate

4. Add the remaining onions, and mushrooms into the frying pan

5. Sautee them with 1 tablespoon olive oil, chopped garlic until onions are softened

6. Add pureed pumpkin into the sautéed onion and continue to sautee the pumpkin with 2 tablespoons of chicken broth and (take out from the ½ cup of chicken broth), smoked paprika, coriander, salt for 5 minutes

7. Add coconut milk and the remaining chicken broth, stir until all ingredients are mixed well.  Add siracha sauce at this time if desired

8. Place the chicken back to the pumpkin coconut milk mixture

9. Simmer the chicken for about 20 minutes or until chicken is thoroughly cooked

10. Add spinach 5 minutes before serving