Coconut Chicken With Spinach Recipes

THAI-INSPIRED COCONUT CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• Saute chicken and mushrooms together until chicken is browned and mushrooms are tender. Set aside.
• Puree 1/2 cup coconut milk, ginger, garlic, onion, lime juice and zest, pepper flakes, paprika, and curry powder in blender or food processor.
• Heat mixture in skillet over med-high heat.
• Cook 1-2 minutes or until mixture thickens and turns a brighter red.
• Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil.
• Reduce heat to low and simmer, uncovered, 8-10 minutes, until chicken is done.
• Stir in spinach, basil and salt, cover and heat through.
• Serve over rice.

COCONUT CHICKEN WITH TOMATOES & SPINACH

Steps:

• In a small bowl, add the dry basil, oregano, thyme, salt, ground black pepper and cayenne pepper. Stir to combine. Season both sides of the chicken breasts with spice blend, then sprinkle with the flour.
• Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken breasts in a single layer to the pan. Cook until seared on both sides, about 1 minute per side.
• Add the garlic, sun-dried tomatoes, chicken broth, and coconut milk; stir in with the chicken. Scatter the cherry tomatoes on top.
• Cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 20 minutes.
• Uncover the pan. Stir in spinach, cover and let stand for 1-2 minutes, until spinach wilted.
• Serve over rice or pasta and enjoy!

COCONUT CHICKEN WITH SPINACH

Steps:

• Pat the chicken dry on kitchen paper. Cut into small cubes and season. Melt the butter in a large frying pan, add the chicken and fry gently for 4-5 minutes, or until beginning to colour. Add the onion, chilli and sugar to the pan, and fry for a further 3 minutes. Pour in the coconut milk and stock and bring to a simmer. Cover and cook gently for 10 minutes, or until the chicken is cooked through. Check that the juices run clear and there is no pink meat before serving. Add the frozen spinach to the pan with freshly grated nutmeg to taste and stir in gently. Cook for a further 5 minutes, stirring frequently, until very hot. Season to taste and serve spooned over rice or noodles, with the coriander leaves sprinkled over the top.

COCONUT CHICKEN WITH SPINACH

Steps:

• Chop up the almonds in the food processor, then lightly brown them in a pan with coconut oil. Set aside.
• Add the coconut milk and spinach to a pot, then cover on a low heat and simmer.
• Now saute the onions in a pan for 2 minutes. Cut the chicken into squares, add it to the pan and leave until thoroughly cooked.
• Take the chicken and onions, and add them to the pot with the coconut milk and spinach. Stir and cover for 2 more minutes.
• Serve garnished with toasted almonds, salt and pepper.