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This very quick chicken dish is hot and spicy with Mexican spice mix.

Serves: 2

Prep time: 10 mins

Cooking time: 15 mins


  • 1  tsp pink salt
  • 2  tsp Mexican spice
  • 3  tsp tumeric powder, ground
  • 4 tsp coconut oil
  • 1  cup spring onions, sliced
  • 2. cups chicken thighs, diced into 1cm pieces
  • 3. cups small mushrooms, sliced
  • 4. cups baby spinach leaves


  • In frying pan, melt coconut oil on medium high heat.
  • Add salt, Mexican spice and tumeric powder and stir cooking for 3 minutes.
  • Add onions, chicken and mushrooms and stir cooking for 7 -8 minutes.
  • Add spinach and stir cooking for 5 minutes.
  • Serve with a dollop of natural coconut yoghurt and a squeeze of lime juice.


This dish is spicy,  but the Mexican spice can be reduced or halved to make a milder dish.


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