Coconut Chickpea Chicken over Fresh Spinach

3/4 cups (175 mL) light coconut milk

1/2 cup (125 mL) orange juice , fresh

2 tbsp (30 mL) raisins

1 tsp (5 mL) brown sugar

1 tsp (5 mL) curry powder

1 pinch salt

1 lb (0.5 kg) boneless, skinless chicken thighs

1 cup (250 mL) chickpeas, boiled or canned, drained

1 cup (250 mL) red pepper(s), diced

1/2 cup (125 mL) green onion(s), sliced

4 cups (1 L) baby spinach

1/2 cup (125 mL) cilantro, fresh, chopped

1/4 cup (60 mL) coconut, dried, unsweetened

1 Add the coconut milk and orange juice to a large pot, cover and bring to a boil over medium-high heat.
2 Stir in raisins, brown sugar, curry powder and salt. Cover, reduce heat to medium-low and simmer as you prepare the rest of the ingredients.
3 Slice raw chicken thigh across the grain into one inch (2.5 cm) strips. Add to pot with the drained chickpeas. Stir, cover with lid and simmer for 30 minutes.
4 Add red pepper and green onion. Simmer another 5 minutes.
5 To serve, divide fresh spinach among four dinner plates or large, shallow bowls. Divide coconut curry among them piling it in the centre. Garnish each serving with a tablespoon (15 mL) of the unsweetened coconut and a few tablespoons (30 mL) of the coarsely chopped coriander.