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Posted by webmaster on Tuesday, August 13 2002
2 pounds chicken breasts
2 tablespoons macadamia nut oil
2 teaspoons minced garlic
4 cups chicken stock
3 boxes (10 oz. each) frozen whole leaf spinach, thawed.
1 1/2 cups coconut milk
Remove skin and bones from chicken breasts; reserve for stock if desired. Cut chicken into 1-inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, cover, and simmer 10 minutes or until chicken is tender. Drain spinach and stir spinach and coconut milk into skillet. Simmer for 5 minutes.
Makes 8 servings.
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