Winter Nutmeg Chicken

I was reading about the spice trade recently in the brilliant "Nathaniel's Nutmeg" and cooking with these spices, once so prevalent, has been on my mind- I can't wait to find a way to use mace, cloves and cinnamon in savoury dishes.

I am also feeling very tired at the moment (too much gallivanting)- but not yet reduced to beans on toast, just to avoiding shopping and carrying shopping and everything that distracts me from the path home!

This dish used the contents of my fridge and freezer and turned out very tasty. I always keep spinach in the freezer- it is so versatile. The chicken was frozen (special offer frozen from fresh) and the other ingredients were from my store, except the cream, which was left over from an ice cream making obsession!

I used:
150ml double cream (could be replaced by single or milk)
Three chicken breasts, cut into bite sized pieces
one cup gram flour
salt and pepper
heaped teaspoon ground nutmeg
1/4 teaspoon ground coriander
one medium sized onion, diced
300g  frozen spinach (you could use more)
Olive oil

Heat the olive oil, add the spices.
Coat the chicken and onion well in the gram flour, which you have seasoned with LOTS of black pepper and the salt.
Stir in the pan. Add more gram flour as you stir, until the chicken is very well coated. This will make it delightfully tender.
When it is all browned, add the spinach and cream, turn down the heat and simmer.
Delicious : )