Ginger Chicken with Coconut Spinach
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!
Servings 6 people
Calories 546kcal
Equipment
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 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.)
Notes
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A new-and-improved version of this delicious recipe features in my cookbook BUDGET KETO KITCHEN.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutrition
Calories: 546kcal | Carbohydrates: 3.8g | Protein: 31g | Fat: 45g