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.
Ingredients
- 400 gm chickpeas strained water reserved. Set the chickpeas aside.
- 400 ml coconut cream 400 ml
- 2-3 whole anchovies
- 2 sprigs rosemary
- 1 clove garlic
- 6 whole Green olives with seeds
- 60 ml lemons juice or 1/ 2 lemon
- 1/2 teaspoon salt
- 500 gm chicken breasts 2 breasts
Sauce
- 150 gm onion diced
- 100 gm spinach frozen or fresh sliced if you prefer- about 6 squares
- 2 Tablespoons tomato paste
- 1 stick celery sliced finely
- 2 Tablespoons olive oil
- 25 ml lemon Juice Extra
- 5 gm extra salt and pepper
Instructions
- 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.
i’ve started using coconut milk and cream much more frequently and would love to try it in a recipe like this one!
grace recently posted..and you call yourself a scientist
This is my kind of meal, it would be perfect to sit down and enjoy on the couch on a cold winter day.
So much yumminess! You’ve combined some ingredients I haven’t thought to combine myself before, love it! May even try it out for a dinner this week!
Thanks for joining for another round of our Fabulous Foodie Fridays fun!
Have a great weekend xx
Dannielle@zamamabakes recently posted..Fabulous Foodie Fridays #55
I love cooking with chickpeas, this looks like a great winter warming recipe.
Dropping by from Fabulous Foodie Fridays 🙂
Malinda @mybrownpaperpackages recently posted..My Friday Favourites: Planning with Kids
That looks delicious I think my 5 year might even eat this. Will have to give it a go!
I have a fussy one andd it worked out for us. Give it a try
You have included ingredients that I never would have thought to combine, like your chicken sounds absolutely delicious.
Thanks Karen. They do seem a little disparate, but believe me they work.
I always have room for chickpeas in my belly and dinner plans! This curry looks so tasty.
What a beautiful dish- yummy ingredients and healthy to boot!
Dani @ House in Tillford recently posted..Travel Guide: The “New” Galle Fort, Sri Lanka
Yum This looks delicious! Thanks for sharing! Liz xx
Elizabeth Connolly recently posted..Chicken, Vegetables and Mashed Potato in the Varoma (Thermomix Version Only)
Talk about delicious! This would be great on the cold winters nights we’ve been having lately!!
Lucy @ Bake Play Smile recently posted..Slow Cooker Italian Beef Ragu Pasta
Thanks Lucy, yes perfect.
I am a huge fan of the humble chickpea and anchovies and olives are top of the ingredients I love list too. I love that way of cooking the chicken too – what a wonderful winter warmer!
Sammie @ The Annoyed Thyroid recently posted..Slow Cooker Curried Sausages
That’s a really lovely chicken dish and I like the sound of how it’s cooked in the coconut milk. I do like comfort dishes like this at this time of the year xx
Hotly Spiced recently posted..Come With Me To Northern India
I could taste this as I was reading the instructions – it’s a bit early to eat it right now though 🙂
Nancy | Plus Ate Six recently posted..{In My Hood} The weather has been perfect
Oh go on Nancy , nothing wrong with this for breakfast
I totally agree with you! Chickpeas are a staple in my house because you don’t need to cook it like rice or potatoes. Just plonk it in and you’re good to go!
This looks heavenly, I LOVE the poaching liquid you’ve used, especially the anchovies. 🙂
Nagi@RecipeTinEats recently posted..Chinese Chicken Salad
Hi Tania
This looks like a winner and must cook. Can you confirm re the lemon juice content please?
Is it 1/2 a lemon juiced or 1/2 cup lemon juice or ?
Thanks.
Hi Anne. Yes that looked a bit confusing. The juice of 1/2 a lemon or about 2 Tablespoons. Thanks for letting me know.
This is one healthy and very delicious recipe. I love particularly that spinach coconut sauce.
Angie@Angie’s Recipes recently posted..Green Smoothie Raspberry Popsicles