Jazz up your chicken dinners with some dynamite flavours and a little extra effort! I cooked ginger-seasoned chicken pieces with a creamy coconut spinach and threw in tomatoes for additional sweet bites in every mouthful. The macros are calculated that this recipe will serve 6 (one large thigh per person), and it would be lovely over Creamy Cauliflower Mash.
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Carbs 3.8g | Fat 45g | Protein 31g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Ginger Chicken with Coconut Spinach (Keto)
- 6 large chicken thighs
- 1 tsp ground ginger
- 2 thumb-size pieces fresh ginger, thinly sliced
- 1 lemongrass stalk, roughly chopped
- 3 cloves garlic, peeled and roughly chopped
- 2 TB coconut oil
- 200 g (7 oz) baby spinach
- 3 tomatoes (small-medium)
- 1 tin full-fat coconut milk, shaken well before opening
- sea salt flakes
- coriander, finely chopped
- Season the chicken pieces on both sides with ginger powder and salt.
- Place the sliced fresh ginger, roughly chopped lemongrass and garlic into a mortar and use the pestle to smash well. This is an important step to release all the flavours to infuse the coconut milk later. Have the rest of your ingredients prepped and ready:
- Using a large non-stick pan, (that can be used both on the stove top AND inside the oven), melt one tablespoon of the coconut oil. Once hot, fry the chicken pieces skin-side down over high heat until the skins are golden and crispy.
- Turn them over to brown the underside for a minute.
- Remove the chicken pieces using tongs and set aside on a plate (skin side up).
- Add the smashed contents of the mortar into the pan and reduce the heat to very low. Lightly fry the ginger, lemongrass, garlic mixture for a minute. Pour in the coconut milk and mix well to combine. Bring the mixture to a boil, then remove from heat. Leave the mixture to infuse for 30 minutes.
- In the meantime, preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). At this time you can trim the tomatoes into wedges.
- After the coconut milk has infused, strain it into a little jug, discarding all the ginger etc.
- Wipe the pan clean and add the second tablespoon coconut oil. Over moderate heat, cook the spinach until it completely wilts down. Its a large amount of spinach so you may have to add it in two batches to make space in your pan.
- Once you are left with a tiny pulp of spinach, pour in the strained coconut milk and mix well.
- Return the chicken pieces to the pan (try not get the skins wet) and nestle the tomatoes around.
- Place in the oven (uncovered) for 35 minutes for the chicken to sufficiently cook through. A meat thermometer probe is useful here, the internal temperature of the thickest part of a thigh should read 72°C / 163°F.
- To serve, season with sea salt flakes and garnish with chopped coriander. Enjoy over Cauliflower Mash to soak up that lovely creamed spinach and cooked tomatoes. (Funnyman and I enjoyed this over konjac / shirataki noodles and some freshly sliced red chili.)
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 546Kcal / 2284kJ
See all the Chicken Recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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