Coming from both Italian and Lebanese heritage from my two grandmothers, I had so many wonderful culinary influences. It’s the whole point of this blog! I love to mash up the two influences together into a gorgeous, harmonious creation just like the music mash ups that are so trendy. So this week I made a simple and absolutely incredible coconut lime chicken and gnocchi recipe. The gnocchi reflected my Italian love for pasta, while the warmly spiced chicken and coconut lime broth was very inspired by my Lebanese heritage.
That was all there was to this coconut lime chicken and gnocchi! I had it on the table in 30 minutes and it tasted like I slaved all day. Oh my goodness, everything worked so well together. The earthy and soft sweet potato gnocchi were so good with the spiced chicken and luscious broth. It was the perfect mash up of all of my favorite things about my heritage. Hope you all love it too! xoxo
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!
- 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
- 1/2 an onion diced small
- 2 cloves garlic minced
- 1 tablespoon fresh basil roughly chopped
- 1 can quartered artichoke hearts 8.5 ounces, drained.
- 1/2 a lime juiced
- 2 cans coconut milk 13.5 ounces each
- 1 pound sweet potato gnocchi
- 1 cup baby spinach packed
First, get a large pot of water on to boil for the sweet potato gnocchi. Then heat the coconut oil in a large skillet with deep sides over medium high heat. Brown the diced chicken in it until it is completely cooked through. While it cooks, season it with 1/2 teaspoon each of the Ras el Hanout, turmeric, paprika, and the pinches of salt and black pepper. Once it is cooked and gorgeously seasoned, remove it to a plate and add in the onion, garlic, basil and artichoke hearts. Let them soften and become fragrant for a couple of minutes.
Add in the coconut milk, lime juice, and the remaining 1/2 teaspoons of Ras el Hanout, turmeric and paprika to flavor it. Turn the heat to medium low and let the broth gently simmer for about 6-8 minutes. Meanwhile, salt the boiling water for the sweet potato gnocchi generously and cook the gnocchi in the water until tender. For fresh gnocchi it only takes 2-3 minutes. Drain it and add it to the skillet of broth along with the cooked chicken. Stir it all well and take it off of the heat. Then stir in the baby spinach just until it wilts in. Serve immediately in pretty bowls! Makes great leftovers too.