Chicken in Spinach-Coconut Sauce

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By: The Homemakers Test Kitchen

The fish sauce is necessary for the flavour of the rich coconut sauce (in the Philippines, the sauce would also include some fermented shrimp); if you don't have any, add 4 minced anchovy fillets along with the garlic. Serve this full-flavoured Filipino style "curry" with plain white rice.

Ingredients

3 boneless skinless chickens breasts (about 1-1/4 lb/625 g)

2 tbsp (30 mL) olive or vegetable oil

1/2 cup (125 mL) thinly sliced shallots

3 cloves garlic, minced

2 hot green peppers, minced

1 bay leaf

1/4 cup (60 mL) minced fresh parsley

2 tbsp (30 mL) minced celery leaves

1 tsp (5 mL) grated gingerroot

1/4 tsp (1 mL) black pepper

Pinch ground clove

2 tbsp (30 mL) fish sauce

1 can (400 mL) coconut milk

1 pkg (300 g) frozen chopped spinach, thawed

Preparation

Cut chicken into 1-inch/2.5 cm chunks; set aside. In skillet, heat oil over medium-high heat; fry shallots until golden, about 2 minutes. Add garlic, hot peppers, bay leaf, parsley, celery leaves, ginger, pepper and cloves; sauté until fragrant, about 1 minute. Stir in fish sauce; cook, stirring, for 30 seconds. Stir in coconut milk; bring to boil. Add spinach; reduce heat to medium-low and simmer for 2 minutes. Add chicken; cook, stirring occasionally, until chicken is no longer pink inside, about 5 minutes.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	445
Protein	37 g
Fat (total)	30 g
Sat. Fat	20 g
Carbohydrate	11 g
Fibre	2 g
Cholesterol	82 mg
Sodium	836 mg
Calcium	11 % RDI
Iron	37 % RDI
Vitamin A	44 % RDI
Vitamin C	27 % RDI
Folate	40 % RDI

Also in this menu:

Chicken quickies

Source

Homemakers Magazine: May 2006

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