Braised Chicken & Chickpeas In Lemony Coconut Sauce
DATE: September 22, 2022
- Time: 1hr 30min
- Serves: 4
Featured product
You're So Spain
Savory Spanish Blend
- 4 skin-on, bone-in, chicken thighs
- 1 tbsp olive oil
- 2 tbsp Healthy OnYou® You're So Spain spice blend
- 1 15 oz. can chickpeas, drained
- ½ cup onion, diced
- 4 cloves garlic, minced
- 1 15 oz. can of coconut milk
- 1 tbsp ginger, minced
- ½ cup sun dried tomatoes, roughly chopped
- 2 cups fresh spinach
- ½ cup chicken stock
- 4 small sweet potatoes (optional)
- Zest of one lemon
- Fresh chopped parsley for garnish
Directions
- If making the sweet potatoes, heat your oven to 375 F. Wrap each potato in individual foil. Set a lined baking sheet and bake for 45 mins to an hour. While the potatoes are baking, make the rest of the recipe.
- Season the chicken thighs on both sides with the Healthy OnYou® You're So Spain Spice Blend and kosher salt and pepper.
- In a braising pan, heat over medium-high heat, add the olive oil and brown the chicken for 5 minutes on each side. Remove from pan and set aside.
- In the same pan, add the onion, garlic, ginger, and sun-dried tomatoes
- Saute under medium heat for 5-8 minutes until the onion is translucent and the sun-dried tomatoes soften.
- Add the chickpeas, coconut milk, and chicken stock and stir well.
- Add 1 tbsp lemon zest and add the braised chicken back in the pan.
- Add the spinach; cover and allow to cook for 10 minutes on low heat.
- Serve with a baked sweet potato. garnish with some chopped parsley. Enjoy!
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