Coconut Chicken with Greens

coconut chicken with greens
From Stonesoup
serves 2

One of the things I don’t love about chicken breast is that it drys out easily. The gentle poaching in coconut milk here keeps our chicken breasts lovely and moist.

2 cloves garlic, finely sliced
2 small chicken breasts
1 can coconut milk (400mL / 1.5 cups)
1 large bag spinach leaves

1. Heat a little oil in a small saucepan. Cook garlic on a medium heat for 30 seconds or until just starting to brown.

2. Add chicken and cooconut milk and bring to a simmer. Cook gently for 5 minutes.

3. Cover. Remove from the heat and stand for 20 minutes.

4. When the time is up, remove chicken from the pan and slice finely. Divide between two plates.

5. Add spinach to the pot and simmer until the spinach has just wilted. Season generously and serve greens and sauce with the chicken.

VARIATIONS
short on time? – skip the garlic and simmer the chicken for about 10 minutes or until cooked through. Skip the standing step.

different greens – most greens will work well here, kale, silver beet, chard, cavolo nero even chinese broccoli or bok choy.

hot! – add in a little dried chilli with the coconut milk.

vegetarian / vegan – replace the chicken with 200g (7oz) dried red or green (puy / french-style) lentils. Simmer, uncovered in the coconut milk until lentils are tender (10-20 minutes). If it dries out too much add a little water.

herby – serve sprinkled with fresh basil or coriander (cilantro) leaves.