Step 1

Mix together the Za'atar, Ras El Hanout, and smoked paprika.

Step 2

Wash and dry the chicken thighs. Trim any extra fat (if you choose to) and cut each thigh in half so it cooks thoroughly. Then, rub chicken thighs with Za'atar, Ras El Hanout, and smoked paprika mix. (*See Notes for an easy way to do this).

Step 3

Peel and chop onion.

Step 4

Add oil to a pan over medium heat and add chopped onion to it. Saute onion for about 10 minutes, stirring often, so it doesn't burn.

Step 5

Then, add in the rubbed chicken thighs and saute 5-7 minutes on one side, until golden.

Step 6

Squeeze in the lime juice then flip the chicken and saute another 5-7 minutes.

Step 7

Add in the spinach and cook a couple more minutes or until spinach is wilted.

Step 8

Serve warm with rice, naan or roti.