About this recipe:This is a classic Filipino dish, where each family has their own variation or version. It's a rich dish that creates the most delicious aromas. It will entice everybody to the dining table whilst it's being cooked.
3 tablespoons rapeseed oil
45g fresh ginger, sliced
1 (2.25kg) whole chicken, cut into pieces
salt and ground black pepper to taste
2 (400ml) tins coconut milk
285g frozen chopped spinach, thawed and drained
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Heat the oil in a large frying pan over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same frying pan over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the frying pan and add coconut milk. Bring to the boil, then cover the frying pan with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.