Coconut Creamed Spinach With Rooster Thighs Recipe

On this creamed spinach skillet dinner, the nostalgic steakhouse aspect takes middle stage. For a lighter, streamlined model, canned coconut milk replaces the wealthy dairy components like cream cheese, milk or heavy cream. The sauce follows within the footsteps of a basic béchamel sauce, with some ingredient adjustments made alongside the best way, like utilizing schmaltz as a substitute of butter for the roux and changing the entire milk with creamy coconut milk. Enriched with shallots and garlic, and spiced with a splash of nutmeg, the sauce is then combined with thawed frozen spinach. After simmering the seared rooster thighs within the coconut creamed spinach, they get broiled with a sprinkle of coconut flakes, which deliver a lift of texture and cohesiveness to the dish. Serve with toasted bread for a comforting weeknight meal.