Coconutty Chicken Legs With Spinach & Pasta Recipe

Recipe By Slurrp

These coconutty chicken legs with spinach and pasta are a delicious and flavorful dish that combines the richness of coconut milk with the freshness of spinach. The chicken legs are marinated in a coconut and spice mixture, then baked until crispy and golden. The spinach is sautéed with garlic and added to the pasta, creating a nutritious and vibrant side dish. This recipe is perfect for a weeknight dinner or a special occasion, and is sure to impress your family and friends.

4.8
23 Rating -
Rate
Non Vegdiet
1hr 10minstotal
15minsPrep
55minsCook
1hr 10m.total
15m.Prep
55m.Cook
Coconutty Chicken Legs With Spinach & Pasta
plan
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ingredients serve

Ingredients for Coconutty Chicken Legs With Spinach & Pasta Recipe

  • 1 Chicken Legs
  • 1/4 cup Coconut Milk
  • 1/4 teaspoon Ginger, Grated
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Turmeric
  • 0.13 teaspoon Salt
  • 2 ounce Pasta
  • 1/2 tablespoon Olive Oil
  • 1/2 cloves Cloves Garlic, Minced
  • 1 cup Fresh Spinach
  • As required Salt And Pepper, To Taste

Directions: Coconutty Chicken Legs With Spinach & Pasta Recipe

Cooking Directions

  • STEP 1.In a bowl, mix together coconut milk, ginger, garlic, turmeric, and salt. Add the chicken legs and marinate for at least 30 minutes.
  • STEP 2.Preheat the oven to 400°F (200°C). Place the marinated chicken legs on a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until the chicken is cooked through and golden brown.
  • STEP 3.While the chicken is baking, cook the pasta according to package instructions. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add spinach and cook until wilted.
  • STEP 4.Once the pasta is cooked, drain and add it to the skillet with the spinach. Toss to combine. Season with salt and pepper to taste.
  • STEP 5.Serve the coconutty chicken legs alongside the spinach pasta. Enjoy!

Cooking Tips

  • For extra flavor, you can add a squeeze of lime juice to the coconut marinade.
  • If you prefer a spicier dish, you can add some chili flakes or cayenne pepper to the coconut marinade.
  • Feel free to add other vegetables to the spinach pasta, such as cherry tomatoes or bell peppers.

Storage and Serving

  • Leftover chicken legs can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the chicken legs in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
  • The spinach pasta is best served fresh, but any leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
value
544
calories per serving
41 g Fat13 g Protein52 g Carbs14 g FiberOther

Current Totals

  • Fat
    41g
  • Protein
    13g
  • Carbs
    52g
  • Fiber
    14g

MacroNutrients

  • Carbs
    52g
  • Protein
    13g
  • Fiber
    14g

Fats

  • Fat
    41g

Vitamins & Minerals

  • Calcium
    98mg
  • Iron
    5mg
  • Vitamin A
    1951mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    132mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    25mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    131mg
  • Manganese
    2mg
  • Phosphorus
    204mg
  • Selenium
    2mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp