Ingredients
-
3 tablespoons canola oil
-
½ cup sliced fresh ginger
-
1 (5 pound) whole chicken, cut into pieces
-
salt and ground black pepper to taste
-
2 (14 ounce) cans coconut milk
-
1 (10 ounce) package frozen chopped spinach, thawed and drained
Directions
-
Heat oil in a large skillet over medium heat and stir in ginger. Cook and stir until fragrant and lightly browned. Remove ginger and set aside.
-
Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides.
-
Return ginger to the skillet and add coconut milk. Bring to a boil, then cover with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is no longer pink at the bone, about 30 minutes.
-
Stir in spinach and simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper.
Nutrition Facts (per serving)
| 709 | Calories |
| 60g | Fat |
| 7g | Carbs |
| 39g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 709 | |
| % Daily Value * | |
| Total Fat 60g | 77% |
| Saturated Fat 32g | 160% |
| Cholesterol 103mg | 34% |
| Sodium 148mg | 6% |
| Total Carbohydrate 7g | 3% |
| Dietary Fiber 3g | 11% |
| Total Sugars 0g | |
| Protein 39g | 79% |
| Vitamin C 4mg | 5% |
| Calcium 103mg | 8% |
| Iron 7mg | 39% |
| Potassium 719mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
