Heat the olive oil and garlic in a pot on medium heat till fragrant. Add the chicken to the pot in an even layer.
In a small bowl, combine the spices. Shake half of the spices over the chicken, then flip the chicken to cook on the spiced side for two minutes. Add the rest of the spices over the chicken as well as the sliced sundried tomatoes. Flip the chicken again to cook on the other side.
Cover the chicken with the frozen spinach and gnocchi. Next, add the full can of coconut milk over the top. Cover and cook on a simmer for 20 minutes. Uncover and continue cooking for an additional five minutes.
Remove from heat and add in the lemon juice. Mix, then serve.
Directions
Notes:
Feel free to add more or less spinach. You can also use cauliflower florets instead.
This dish will work fine with just one bag of gnocchi, but use two since it’ll be a hit!
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Does the spinach need to be defrosted?
Nope, you can add it in frozen.
My mom made this a good few times, with chicken stir fry, both dark, and white. Works well with both. I had seen this recipe, and thought that she should make this. When I checked which one she had made, it turned out to be this! It was cute. But anyway… Thanks for the recipe!
This was delish!! Super easy to make. I didn’t taste the coconut at all. I was skeptical about using it but I knew it added the creaminess so I kept it. Glad I did!! Forgot to add the lemon but didn’t feel it needed it anyway. Wanted to attach a pic but I don’t see an option to.
Hi Diana,
We appreciate your feedback!
-Chana Tzirel from Kosher.com
I watched the video - Rena’s videos make me in the mood of cooking supper!- and it looked so good and different but not too different so I had to try it. It was really simple to make, didn’t take long to cook and smelled amazing. and best part: My family loved it! (my grocery didn’t have sundried tomatoes so I subbed for a bit of tomato paste and it was very good and prob less exotic which works for my family.)
Can I make this dish with rice?