Coconut Chickpea Chicken over Fresh Spinach
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Add the coconut milk and orange juice to a large pot, cover and bring to a boil over medium-high heat.
Stir in raisins, brown sugar, curry powder and salt. Cover, reduce heat to medium-low and simmer as you prepare the rest of the ingredients.
Slice raw chicken thigh across the grain into one inch (2.5 cm) strips. Add to pot with the drained chickpeas. Stir, cover with lid and simmer for 30 minutes.
Add red pepper and green onion. Simmer another 5 minutes.
To serve, divide fresh spinach among four dinner plates or large, shallow bowls. Divide coconut curry among them piling it in the centre. Garnish each serving with a tablespoon (15 mL) of the unsweetened coconut and a few tablespoons (30 mL) of the coarsely chopped coriander.
Helpful Tip
This recipe was tested with raw chickpeas cooked without salt. If you are using canned chickpeas rinse under cold water to remove some of the surface starch and salt.
If you need a gluten free version of this recipe make sure your curry powder doesn’t contain wheat or gluten flour.
Nutrition Info
| Per 345 g serving | Amount |
|---|---|
| Calories | 300 |
| Protein | 27 g |
| Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrate | 25 g |
| Fibre | 4 g |
| Sugar | 10 g |
| Cholesterol | 95 mg |
| Sodium | 300 mg |
| Per 345 g serving | % Daily Value |
|---|---|
| Potassium | 16 |
| Calcium | 6 |
| Iron | 20 |
| Vitamin A | 25 |
| Vitamin C | 140 |
| Vitamin B6 | 31 |
| Vitamin B12 | 20 |
| Folate | 42 |
| Zinc | 33 |
