In a bowl, mix chicken legs with paprika, salt, pepper, turmeric. Mix until well coated.
Mince onions, cut spinach and coriander into small pieces
Heat a large 12-inch cast iron skillet over medium heat, add the avocado oil, then the chicken, cook the chicken for 5 to 6 minutes, then invert and repeat.
Add the grape tomatoes and the minced onion. Mix gently to coat with spices.
Bake 5 to 7 minutes, until tomatoes are tender enough to explode easily under the weight of a spatula or wooden spoon. Crush all the tomatoes so that they release their juice.
Add chopped coriander and spinach with sour cream and mix well
Reduce the heat to low and continue cooking for another 8 to 10 minutes until the chicken is cooked through and the sauce has thickened a little.
Serve on rice, cauliflower rice or gluten-free pasta and enjoy!
Add to taste green onions and coriander
