Chicken on a bed of spinach

Ingredients for 2 servings:

• 500 g fresh leaf spinach
• 2 chicken legs or chicken breasts
• 3 garlic cloves
• 2 large onions
• 1 chili pepper(s), chopped
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tbsp curry paste, yellow, alternatively green
• 150 ml instant chicken or vegetable broth
• 2 tbsp coconut fat or oil
• 1 tbsp clarified butter
• 200 ml coconut milk (can)
• Flour for dusting the onions

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Wash and drain the fresh spinach, pat the meat dry. Peel the garlic and one onion and chop into small pieces. Peel the other onion, halve it, and slice it thinly. Place the spices together in a small cup. Have the dissolved stock ready. Heat coconut fat or oil with the clarified butter in a deep pan and brown the meat all over. Meanwhile, coat the onion rings in flour in a bag (e.g., a freezer bag). Once the meat is browned, remove it and place it on a plate lined with kitchen paper. Add the onion rings to the hot fat and fry until nicely browned. Remove the pan from the heat, remove the onion rings, and let them drain on a piece of kitchen paper. Add the onion and garlic to the hot pan and sauté. Then add the spices and curry paste and deglaze with the stock. Bring everything to a boil, add the coconut milk and the browned meat, and simmer with the pan covered for 15 minutes. After the time, season the sauce to taste and thicken slightly if necessary. Remove the meat briefly and add the spinach to the pan. Place the meat back on top of the spinach and cover with the lid to allow the spinach to wilt. This takes about 5 minutes. Stir the spinach in the sauce occasionally. Serve the roasted onions as a delicious garnish on top of the meat. Serve with rice.