Chicken Thighs with Almond Asian Sauce and Spinach, Sultana and Almond Salad

I love nuts. My favourites would have to be pine nuts and almonds in savoury dishes along with pistachio in desserts. My pantry tends to have a wide variety of nuts. I don't buy any junk food during my weekly grocery shop so love them as a snack and for cooking. 

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The chicken dish works so well with this spinach salad. This salad is a regular side when I don't have much time for making veggies.  

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Chicken with Almond Asian Sauce by Nigella Lawson (Slightly altered)
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Ingredients
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Chicken
6 chicken thighs
2 teaspoon garlic oil
1 teaspoon sea salt flakes
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Sauce
2 tablespoon natural almond butter (you can find it in health food aisle of the supermarket)
1/2 teaspoon ginger, finely grated
2 tablespoons soy sauce
2 teaspoons rice vinegar, preferably brown
2 teaspoons soft brown sugar
1/4 teaspoon crushed chilli or dried chilli flakes
2 tablespoon cold water
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Method
1. Sprinkle the chicken with the garlic oil and salt. In a lightly greased non-stick fry pan cook the chicken thighs on medium heat until cooked on both sides. 
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2. Meanwhile spoon all the sauce ingredients into a small bowl and whisk to combine.
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3. Put aside while making the salad.
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Spinach, Almond and Sultana Salad by Dressed and Eaten
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Ingredients
100g spinach
Handful of almonds
Handful of sultanas
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Method
1. In a lightly greased non-stick fry pan cook the spinach on medium heat until wilted. Add the sultanas and almonds and stir through for about a minute. You can use different nuts instead of the almonds. Pine nuts also work well. If using pine nuts, add them in bit earlier to cook through more.  
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2. Serve the chicken with the salad. Top the sauce over the chicken.