Caribbean Chicken in Coconut Milk

1 1 ½ lbs. fresh spinach leaves, washed and trimmed
3 tablespoons peanut oil
1 tablespoon water
1 whole cut-up chicken
1 onion, chopped
1 garlic clove, chopped
1 in. piece of ginger, peeled and grated
1 ¼ cup chicken stock
1 cup coconut milk
Salt and freshly ground pepper to taste
Dried grated coconut or freshly grated coconut for garnish

Heat 1 tablespoon of the oil in a heavy pot. Add spinach, water, a pinch of salt and a dash of pepper, and cook over medium-high heat, stirring and tossing spinach to wilt. Cover pot and cook spinach five minutes. Reduce heat.

Season chicken pieces with salt and pepper. Heat remaining oil in a large skillet. Add onion and saute till translucent and golden. Add garlic and ginger and sauté another minute or so. Add to pot with spinach.

Add chicken pieces to skillet (not pot) and cook till well-browned all around. Use just a bit more oil if needed. Now add chicken to pot, along with chicken stock. Stir, and cook gently for 20 minutes or so.

Add coconut milk to pot, cover, and simmer about 10 minutes, or until chicken is finished cooking through. Serve with rice, and garnish with coconut sprinkled over top.