Remove the skin from the chicken thighs and then take the meat from the bone using a sharp knife. Dice the chicken and set the bones aside.

Pop the meat, onions, garlic and tarragon into a large frying pan with a ½ tbsp of coconut oil. Gently fry on a medium heat.

Meanwhile, add the chicken bones into a medium saucepan with approx 500mls of boiling water, reducing to a simmer to make the stock.

During this time, spiralize the courgettes. You can do this using a serrated pealer which you can get online for 99p!

Once the chicken has been frying for around 12 minutes, add the the stock into the frying pan. You can now add the courgettie and spinach into the pan as well.

Stir the ingredients and cover with a lid for 5 minutes. Once the the courgettie has softened, remove the pan from the heat and stir in the creme fraiche. 
Season with salt and lots of pepper! You can have this with rice or without, its definitely filling enough to go without though if you wanted to reduce your carbs!