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Chicken Chickpeas Creamy Spinach Coconut Sauce

June 8, 2015 by Tania 21 Comments

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This Chicken Chickpeas Creamy Spinach Coconut Sauce dinner will be very popular at your house. It was at mine.

Chicken Chickpeas

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.

Chicken Chickpeas

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.

Chicken Chickpeas

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.

Chicken Chickpeas

 

Chicken Chickpeas

Chicken Chickpeas Creamy Spinach Coconut Sauce

5 from 2 votes
This is a two step dish. Once the delicious poaching liquid is added to the sauce it makes a deeply flavoured creamy sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings: 4
Course: dinner
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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)
  6. The sauce should be nicely reduced and creamy now. Taste the sauce and add a little pepper, salt and a squeeze of lemon juice.

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Filed Under: Chicken and Poultry, RECIPES Tagged With: Chicken, chicken dinner, Chicken main courses, coconut sauce, cooking with chickpeas, Main Courses, one pot dinners, quick dinner recipes, Recipes

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Reader Interactions

Comments

  1. grace

    June 16, 2015 at 12:29 am

    i’ve started using coconut milk and cream much more frequently and would love to try it in a recipe like this one!

    Reply
  2. Lauren @ Create Bake Make

    June 13, 2015 at 8:30 am

    5 stars
    This is my kind of meal, it would be perfect to sit down and enjoy on the couch on a cold winter day.

    Reply
  3. Dannielle@zamamabakes

    June 12, 2015 at 9:18 pm

    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

    Reply
  4. Malinda @mybrownpaperpackages

    June 12, 2015 at 8:04 pm

    I love cooking with chickpeas, this looks like a great winter warming recipe.
    Dropping by from Fabulous Foodie Fridays 🙂

    Reply
  5. stephanie@stephsjoy

    June 12, 2015 at 9:21 am

    That looks delicious I think my 5 year might even eat this. Will have to give it a go!

    Reply
    • My Kitchen Stories

      June 12, 2015 at 11:29 am

      I have a fussy one andd it worked out for us. Give it a try

      Reply
  6. Karen (Back Road Journal)

    June 11, 2015 at 11:57 pm

    You have included ingredients that I never would have thought to combine, like your chicken sounds absolutely delicious.

    Reply
    • My Kitchen Stories

      June 12, 2015 at 6:41 am

      Thanks Karen. They do seem a little disparate, but believe me they work.

      Reply
  7. Joanne Bruno

    June 11, 2015 at 10:10 pm

    I always have room for chickpeas in my belly and dinner plans! This curry looks so tasty.

    Reply
  8. Dani @ House in Tillford

    June 11, 2015 at 9:26 pm

    What a beautiful dish- yummy ingredients and healthy to boot!

    Reply
  9. Elizabeth Connolly

    June 11, 2015 at 2:31 pm

    Yum This looks delicious! Thanks for sharing! Liz xx

    Reply
  10. Lucy @ Bake Play Smile

    June 10, 2015 at 7:59 am

    Talk about delicious! This would be great on the cold winters nights we’ve been having lately!!

    Reply
    • My Kitchen Stories

      June 10, 2015 at 1:29 pm

      Thanks Lucy, yes perfect.

      Reply
  11. Sammie @ The Annoyed Thyroid

    June 9, 2015 at 11:01 pm

    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!

    Reply
  12. Hotly Spiced

    June 9, 2015 at 1:05 pm

    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

    Reply
  13. Nancy | Plus Ate Six

    June 9, 2015 at 11:04 am

    I could taste this as I was reading the instructions – it’s a bit early to eat it right now though 🙂

    Reply
    • My Kitchen Stories

      June 9, 2015 at 1:34 pm

      Oh go on Nancy , nothing wrong with this for breakfast

      Reply
  14. Nagi@RecipeTinEats

    June 9, 2015 at 9:29 am

    5 stars
    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. 🙂

    Reply
  15. ann

    June 9, 2015 at 7:09 am

    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.

    Reply
    • My Kitchen Stories

      June 9, 2015 at 10:29 am

      Hi Anne. Yes that looked a bit confusing. The juice of 1/2 a lemon or about 2 Tablespoons. Thanks for letting me know.

      Reply
  16. Angie@Angie's Recipes

    June 9, 2015 at 4:34 am

    This is one healthy and very delicious recipe. I love particularly that spinach coconut sauce.

    Reply

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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