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.
- 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
- 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