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Ingredients
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3 tablespoons canola oil
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½ cup sliced fresh ginger
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1 (5 pound) whole chicken, cut into pieces
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salt and ground black pepper to taste
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2 (14 ounce) cans coconut milk
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1 (10 ounce) package frozen chopped spinach, thawed and drained
Directions
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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.
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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.
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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.
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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.