Coconut-Braised Chicken Thighs With Chickpeas And Spinach
A delicious fusion recipe combining Asian and Mediterranean flavors and ingredients.
Equipment
- dutch oven
Ingredients
- 6 boneless, skinless chicken thighs
- salt and pepper
- 2 tbsp canola oil
- 5 garlic cloves, thinly sliced
- 1 large red onion, thinly sliced
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp ground ginger
- 2 tbsp ground turmeric
- 1 tbsp ground cumin
- 1 tsp crushed red pepper flakes Add to taste.
- 2 cans full-fat coconut milk I used light coconut milk to lighten the dish a bit, but if you can definitely use the full-fat for extra flavor!
- 3 cups chicken broth
- 2 cans chickpeas, drained and rinsed
- 2 tsp fish sauce (optional) This is totally optional, but don't be scared! Fish sauce adds excellent umami flavor to the dish.
- 1 package frozen spinach
- 3/4 cup toasted cashews, coarsely chopped
- 1 lime, halved
Instructions
- Pat the chicken dry and season with salt and pepper. Heat the oil in a dutch oven, or other large skillet, over medium heat. Sear the chicken about 8 to 10 minutes on each side. You'll know it's time to flip when the chicken browns and forms a bit of a crust, and releases easily from the pot.
- Once fully cooked, transfer the chicken pieces to a large plate. Now it's time to add the garlic and about 3/4 of the onion to the pot, and season with salt and pepper. Cook until softened, stirring occassionally, about 5 minutes. Add the gochujang, ginger, turmeric, cumin, and red pepper flakes. Cook until the mixture begins to caramelize, about 2 minutes. Be careful not to burn the mixture, adjust the heat as necessary.
- Add the coconut milk and chicken broth, and bring to a simmer. Now return the chicken to the pot and add the chickpeas. Season again with salt and pepper. It's important to season well throughout the cooking process to achieve a rich flavor! Reduce the heat to low and simmer with the lid on for about 30 minutes.
- Prepare the frozen spinach as directed. Make sure to drain as much water from the spinach after cooking. Set aside.
- After 30 minutes, remove the lid, add the cooked spinach, and continue to gently simmer until the chicken is super tender and the liquid has thickened. This should take about 20-25 minutes. Now add the fish sauce if desired. Serve over turmeric-infused rice with the remaining onion, the cashews, and a squeeze of lime on top. Bon appetit!
Notes
To make Turmeric Rice:
- Melt 1 tbsp of butter in a pot over medium heat. Stir in 2 cups of jasmine rice (or any long grain rice), making sure to evenly coat the rice.
- Add in a pinch or two of turmeric (or however much you want!) and stir until well incorporated.
- Add 4 cups of water. Then add a generous sprinkle of salt to enhance the flavor. Stir well.
- Raise the heat to high. When the water starts to boil, reduce to a low simmer and place the lid on top of the pot. Simmer for about 18 minutes.
- When rice is done cooking, remove the lid and let it sit for about 5 minutes. Then fluff with a fork and it's ready to serve!