This Chicken Chickpeas Creamy Spinach Coconut Sauce dinner will be very popular at your house. It was at mine.
Oh hello, I know you will love making this one. Chicken Chickpeas Creamy Spinach Coconut Sauce is a gorgeous large mouthful, for sure.
I have been working over time on recipes using chickpeas because they are so good with everything, at least I think so any way. This dish lasted me and the picky eater a couple of days and even though it was spinach infused, Skater still managed to give it the thumbs up. (after I picked out the olives of course). There is no end to the dishes you can make with a can of chickpeas other than hummus. Don’t get me wrong I absolutely love hummus but you are going to be very surprised when you see the things that I have come up with using chickpeas. This dish is one that I whipped up. We decided it was too good to hang on to so I want to share it with you now. Thanks to everyone that asked for the recipe after I posted the picture on Instagram and Facebook.
In the meantime it has suddenly got very cold here in the southern hemisphere and so we need to start making some comforting warming dishes to keep us warm and fussy during the dark cold nights. This recipe is good for in between times too. The use of the whole can of chickpeas water included adds extra flavour and a nice thickness. The method I am using to cook the chicken is a really good one to know. I learnt it when I was working in restaurants. It’s kind of a slow poached cooking method that packs the chicken full of flavour leaving the liquid to make soup or sauce, as in this case.
You can cook lots of dishes with this method with or without the coconut milk. It’s a bit like cooking in a Masterstock, the more aromats you add the more amazing the stock and the chicken. It is so delicious.
I’ve added some unusual flavours like rosemary and tomato but they work very well together. The coconut adds that lovely creamy element without it being too rich and if you like you can eat it with or without rice or couscous. It’s quick. It’s easy. And I know you will love it. Cook and tell.
- 1 can of chickpeas (400 ml) strained water reserved . Set the chickpeas aside.
- 1 can of coconut cream (400 ml)
- 2-3 anchovies
- 2 sprigs of Rosemary
- 1 clove garlic
- 6 drained green olives - ½ jar (with seeds)
- ½ lemons juice or 2 Tablespoons approximately
- ½ teaspoon salt
- 2 boneless chicken breasts ( Approximately 500-700 gm)
- 1 onion diced
- 100 gm frozen spinach about 6 squares ( or fresh sliced if you prefer)
- 2 Tablespoons tomato paste
- 1 stick of celery sliced finely
- 2 Tablespoons olive oil.
- Extra lemon juice
- extra salt and pepper
- Put the chickpea water, coconut, lemon juice, anchovies, olives, salt and rosemary into a deep pot and add the chicken. It needs to be covered with the liquid. Turn on the heat and bring up to the simmer when it boils count to 10 and put on the lid. Turn the stove off (if using an electric cooker take off the ring) and leave the chicken untouched for 20 minutes.
- Mean time prepare the fry pan or stove top casserole. Heat it and add the olive oil, onions, and celery. Sauté without colouring till soft.
- Drain the stock from the chicken into the fry pan discarding all the bits except the chicken, add the tomato paste, and the chickpeas ( and more olives if you like) and stir well. Let it simmer on low till reduced by half.
- While the sauce is reducing cut the chicken into thick slices it should be juicy but cooked all the way through. If it is slightly pink don't worry you can finish it in the sauce.
- Add the spinach and the chicken to the sauce, spreading them out so they warm (and defrost). This will take about 5 minutes. press down on the spinach pieces to defrost.( this usually comes in small squares- 20 gm)
- The sauce should be nicely reduced and creamy now. Taste the sauce and add a little pepper, salt and a squeeze of lemon juice.