Blackbird Chicken Serves 4 4 large boneless, skinless chicken thighs Kosher salt and pepper 2 tsp. coriander 2 tsp.

cumin 1 lb. Fresh spinach 1 can black beans 1 small onion, diced 1 Tbs. olive oil cup mozarella cheese, shredded Preheat the oven to 350F. Sprinkle the chicken thighs with salt, pepper, coriander and cumin. In a large cast iron skillet, sweat the onion in a tablespoon of olive oil. When the onion is translucent, remove it to a medium bowl. Add a can of black beans and mix together with the onions. While the skillet is still hot, sear the chicken on each side and remove the skillet from the heat. Remove the chicken for a moment and fill the skillet with fresh spinach. Place the chicken back in the skillet on top of the spinach, then pour the black beans and onion over the chicken. Top with a little more spinach and shredded mozarella. Put the skillet in the oven for about 20 minutes, until the chicken is done through and the cheese is melted and bubbling. Serve.