Ginger Chicken with Coconut Spinach (Keto)

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.
 

– – – – – – PER SERVING – – – – – –
Carbs 3.8g | Fat 45g | Protein 31g
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*IN THE NEWS*: My cookbook KETO KITCHEN (published by Kyle Books, London) is now available to purchase in paperback or e-book. Click here to read more about where it can be purchased (where ever you are in the world), plus some of the fantastic reviews that have been coming in!

 
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Ginger Chicken with Coconut Spinach (Keto)

Deliciously creamy coconut spinach baked with ginger chicken, this meal takes a little extra effort but it will be well worth your time! Serve over Cauliflower Mash or enjoy as is! (For my UK readers, scroll to the end of the recipe to see image ads of the products I use.)
Course Main Dish
Cuisine Asian, General
Prep Time 15 minutes
Cook Time 45 minutes
Infusing Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 people

Ingredients

  • 6 large chicken thighs
  • 1 tsp ground ginger
  • salt
  • 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

Instructions

  • 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.)



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Nutrition

Calories: 546kcal | Carbohydrates: 3.8g | Protein: 31g | Fat: 45g

Ginger Chicken with Coconut Spinach (Keto)
Summary
recipe image
Recipe
Ginger Chicken with Coconut Spinach (Keto)
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)
Nutritional Information per serving
Calories                        546Kcal / 2284kJ
Fat                                45g
Carbohydrates              3.8g
Protein                          31g

Allergens
None present




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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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3 Comments

  1. What a tasty midweek dinner! This was so delicious & easy to make. I replaced the lemongrass with lemon rind out of necessity which worked well. The non keto family enjoyed theirs with steamed rice & we all had roast cauliflower on the side.

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