3 tablespoons of butter or margarine
1 chicken cut into pieces
salt and pepper to taste
1 bunch of spinach washed
1 cup of coconut milk
3 tablespoons of butter or margarine
1 chicken cut into pieces
salt and pepper to taste
1 bunch of spinach washed
1 cup of coconut milk
Melt the butter or margarine in a skillet and brown the chicken pieces
Season with salt and pepper and add enough water to cover the chicken
Cook for 30 minutes over low heat or until tender
Remove the chicken pieces and reserve the broth
Preheat the oven to 350°F (moderate)
Remove the tough stems from the spinach, bring to a boil in a covered pot with 1/4 cup of reserved broth for 3 minutes
Drain and chop
Add 2 tablespoons of coconut milk to the spinach and place it in a buttered baking dish
Arrange the chicken pieces over the spinach
Add the remaining coconut milk to the reserved broth and pour it over the chicken
Bake for 20 minutes, or until hot
Serve in 4 quarters.
