Coconut Chicken with Ginger on Spinach

My mom would love this as it combines meat and lots of vegetables.

Source
Try This and Marry Me! by Rapahele Vidaling

Serves
2

Ingredients

1 lime
1 piece of ginger the size of a thumb
15 g butter
3 tbsp honey
400 g chicken meat
1 tbsp soy sauce
1 can coconut milk
sprigs of fresh cilantro
500 g raw spinach
1 tbsp vinegar
3 tbsp olive oil
salt and freshly ground pepper

Method
1. Grate the zest of the lime and squeeze the juice.
2. Peel the ginger and chop it very finely.
3. Melt the butter in a skillet and add 2 tablespoons of honey. Add the chopped ginger and lime zest to allow it to caramelise over a gentle heat.
4. Meanwhile, mince the chicken in the food processor.
5. Stir the lime juice and soy sauce together.
6. When the lime zest becomes transparent in the skillet, add the minced chicken and stir over a medium heat. The chicken should form into a series of irregular shaped balls. It is essential that these are lightly broiled and golden brown.
7. When the chicken has browned, add the coconut milk and leave the pan to simmer over a gentle heat for at least 20 minutes. Do not cover the pan.
8. While it is cooking, wash the spinach and make the honey vinaigrette by mixing the rest of the ingredients, except the cilantro, with half a tablespoon of water.
9. Put the spinach on individual plates and drizzle with the honey dressing.
10. Five minutes before serving, taste and adjust the seasoning if necessary, then throw sprigs of fresh cilantro into the skillet.
11. Serve the chicken and the sauce hot on the bed of spinach.