Coconut-Ginger Chicken with Spinach Rice

Instructions

1. Dice the onion, mince the garlic, and finely grate the ginger. Pat the chicken dry without rinsing it, then season both sides with the kosher salt and black pepper.
2. Heat the canola oil in a large skillet over medium-high heat until shimmering. Sear the chicken for 3-4 minutes per side, until deeply golden and it releases from the skillet on its own. Transfer the chicken to a plate, wash the board, knife, and hands with soap and water before touching anything else.
3. Reduce the heat to medium. Add the onion and a pinch of kosher salt, then cook for 3-4 minutes, until translucent and softened. Add the garlic, ginger, and curry powder, and stir for 30-60 seconds, until fragrant.
4. Pour in the light coconut milk and stir to loosen the browned bits. Return the chicken to the skillet, cover, and simmer for 12-16 minutes, turning once, until the sauce is gently bubbling and the thickest part of each thigh reads 165°F (74°C) on an instant-read thermometer.
5. While the chicken simmers, rinse the rice in a fine-mesh strainer. Combine it with water in a saucepan, bring it to a boil over medium-high heat, cover, and reduce the heat to low. Simmer for 15-18 minutes, until the water is absorbed and the grains are tender with a firm center. Remove from the heat and let stand covered for 5 minutes, then fluff.
6. Stir the frozen spinach into the curry sauce and cook for 3-5 minutes, until hot throughout and wilted into the sauce. Taste the sauce and adjust with kosher salt and black pepper, then serve over the rice.