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Curried Coconut Chicken with Chickpeas

I had to add chickpeas because I only had 4 chicken thighs. Canned beans, chickpeas and lentils are great meal extenders in addition to being inexpensive, deeply nutritious and delicious. I used chickpeas because my daughter adores them.

1 tbsp (15 mL) each: butter and olive oil

4-6 chicken boneless skinless chicken thighs

1 cup (250 mL) chopped peppers or zucchini

1 onion, chopped

2 tbsp (30 mL) finely minced ginger

4 cloves garlic, minced

2 tbsp (30 mL) each: ground cumin and chili powder

1 tsp (5 mL) sea salt or to taste

1/2 cup (125 mL) no salt added broth

1 can full fat coconut milk (or your favourite)

3 cups (750 mL) baby spinach

chopped cilantro, to garnish

chopped greed onions, to garnish

Juice of 1 lime, optional

In large non-stick skillet, melt butter and olive oil over high heat. Brown chicken pieces on all sides then set aside. Add peppers, onion, ginger and garlic; saute while scraping up the browned pieces in the pan (add a little broth if needed); until onions are softened, about 3 minutes. Add cumin, chili powder and salt; stir to coat vegetables; return browned chicken with juices to pan along with remaining broth and coconut milk; simmer over high heat for 5 minutes or until thickened slightly. Toss in spinach and stir until wilted; serve over rice or quinoa & sprinkle with fresh cilantro, green onions and a squeeze of lime juice if desired. Add salt and pepper, to taste.