Original Post by Teri in Mar, 2010

Summer veggies add a nice delight to this recipe and a great way to use some of that zucchini that keeps producing. And the coconut milk gives an interesting flavor to this dish and is quite fun to cook with. This dish takes a little prep time, but is well worth it.

Ingredients:

• 3 TBSP olive oil
• 3 lbs of chicken pieces – boned and skinned
• ½ tsp Sea Salt Fresh Ground Pepper to taste
• 2 TBSP butter
• 1 TBSP Zesty Lemon Fish/Fowl Blend
• 20 garlic cloves – peeled
• 1 large onion – coarsely chopped
• 1 red pepper – diced
• 2 cups chopped zucchini (optional)
• 1 can coconut milk
• 1 TBSP Red Chili Flakes
• 1 lb mushrooms
• 2 cups fresh spinach
• 1 TBSP Basil Blend

Instructions:

In a large skillet heat oil and brown chicken on medium heat, turning occasionally. Remove and season with salt and pepper. Add butter, then stir in zucchini, red pepper, onion and garlic. Gently sauté until soft and translucent; approximately 15 min. Add coconut milk and loosen browned bits from bottom of pan. Bring to a boil.

Stir in mushrooms, and then return chicken to the pan, cover, reduce heat and simmer for approximately 40 min or until tender. Turn at least once or twice while simmering. Add spinach and herbs and cook for about 5-10 minutes longer or until spinach is wilted.

Best served over rice or noodles.