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Braised Chicken & Chickpeas in Lemony Coconut Sauce

This recipe is in my permanent weeknight meal rotation because it’s so incredibly mouth-watering. It’s a take on a Kitchn recipe that omits the chicken and uses only the sweet potato. Good thing to keep in mind if you are vegan. This recipe is bright, tasty, and surprisingly light.

I think what I like so much about this recipe is because in place of cream we use coconut milk which always makes recipes more flavorful without the heavy feeling. This recipe involves a few steps and a little prep but it’s so worth it! Healthy On You® You’re so Spain spice blend gives this recipe and amazing smoky taste that is heavenly when paired with the chickpea sauce and sweet potato. It’s also very hard to mess up, no matter what you do it will be good:)

Ingredients

Makes 4 servings

  • 4
    skin-on, bone-in, chicken thighs
  • 1 tbsp

    olive oil

  • 2 tbsp
  • 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

Preparation

  1. 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.

  2. Season the chicken thighs on both sides with the Healthy OnYou® You're So Spain Spice Blend and kosher salt and pepper.

  3. 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. ⁠

  4. In the same pan, add the onion, garlic, ginger, and sun-dried tomatoes⁠

  5. Saute under medium heat for 5-8 minutes until the onion is translucent and the sun-dried tomatoes soften⁠.

  6. Add the chickpeas,  coconut milk, and chicken stock and stir well.⁠

  7. Add 1 tbsp lemon zest and add the braised chicken back in the pan.

  8. Add the spinach; cover and allow to cook for 10 minutes on low heat.⁠

  9. Serve with a baked sweet potato. garnish with some chopped parsley. Enjoy!

Samantha Binkley
samantha@healthyonyou.com