|Frozen chicken pieces||3 Pound , thawed (Thighs, Breasts, And Drumsticks, 3 Packages, 1 Pound Each)|
|Salad oil||2 Tablespoon|
|Onion||1 Medium , peeled, thinly sliced, and separated into rings|
|Frozen spinach||20 Ounce , thawed and well drained (2 Packages 10 Ounce Each)|
|Salt||1 1/2 Teaspoon|
|Frozen coconut milk||1 Cup (16 tbs) , thawed|
Brown chicken well in a mixture of butter and oil; remove chicken and keep warm.
Add onions to pan and cook until soft and golden.
Spread spinach in a greased 3-quart casserole, about 8 1/2 by 14 inches.
Mix salt, pepper, and thyme; sprinkle part of it over spinach.
Cover spinach with onions and browned chicken pieces; sprinkle with remaining seasoning mixture.
Heat coconut milk to lukewarm; if it seems curdled, whirl in a blender for a few seconds until smooth.
Blend with cornstarch.
Pour over chicken.
Bake, uncovered, in a moderately slow oven (325°) for about 45 minutes.
Serving size Complete recipe
Calories 2806Calories from Fat 887
% Daily Value*
Total Fat 140 g215.4%
Saturated Fat 27 g135%
Trans Fat 0 g
Sodium 4518 mg188.25%
Total Carbohydrates 65 g21.7%
Dietary Fiber 28 g112%
Sugars 12 g
Protein 314 g628%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet