Description
This coconut lime chicken and gnocchi is such a fantastic mash up of so many flavors and cuisines with well spiced chicken tossed with pillowy sweet potato gnocchi in a sensational coconut lime broth!
Ingredients
- 1 Tablespoon Coconut Oil
- 1 pound Boneless, Skinless Chicken Breasts, Diced Small
- 1 teaspoon Ras El Hanout, Divided
- 1 teaspoon Turmeric, Divided
- 1 teaspoon Paprika, Divided
- 1 pinch Salt
- 1 pinch Black Pepper
- ½ An Onion, Diced Small
- 2 cloves Garlic, Minced
- 1 Tablespoon Fresh Basil, Roughly Chopped
- 1 can (8 1/2 Oz. Size) Quartered Artichoke Hearts, Drained
- ½ Lime, Juiced
- 2 cans (13 1/2 Oz. Size) Coconut Milk
- 1 pound Sweet Potato Gnocchi
- 1 cup Baby Spinach, Packed
Preparation
Get a large pot of water on to boil for sweet potato gnocchi.
Heat coconut oil in a large skillet with deep sides over medium high heat. Brown diced chicken in it until completely cooked through. While it cooks, season 1/2 teaspoon each of the ras el hanout, turmeric, paprika, and pinches of salt and black pepper. Once it is cooked and gorgeously seasoned, remove to a plate and add onion, garlic, basil and artichoke hearts. Let them soften and become fragrant for a couple of minutes.
Add coconut milk, lime juice, and remaining 1/2 teaspoons ras el hanout, turmeric and paprika to flavor it. Turn heat to medium low and let broth gently simmer for about 6–8 minutes. Meanwhile, salt boiling water for sweet potato gnocchi generously and cook gnocchi in the water until tender. For fresh gnocchi, it only takes 2–3 minutes. Drain and add to skillet of broth along with cooked chicken. Stir well and take off heat. Stir in baby spinach just until it wilts in. Serve immediately in pretty bowls! Makes great leftovers, too.
