Gluten and dairy free coconut chicken bake

20 mins
Serves 1
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Directions

  1. 1Chop the onion.
  2. 2Chop the onion.
  3. 3Chop the onion.
  4. 4Preheat your pan with avocado oil and brown your seasoned chicken thighs.
  5. 5Preheat your pan with avocado oil and brown your seasoned chicken thighs.
  6. 6Preheat your pan with avocado oil and brown your seasoned chicken thighs.
  7. 7Once browned, remove the chicken from the pan.
  8. 8Once browned, remove the chicken from the pan.
  9. 9Once browned, remove the chicken from the pan.
  10. 10Add the onion, garlic, ginger, and vegetable stock to deglaze the pan.
  11. 11Add the onion, garlic, ginger, and vegetable stock to deglaze the pan.
  12. 12Add the onion, garlic, ginger, and vegetable stock to deglaze the pan.
  13. 13Once cooked through (approximately 3 minutes), add in the tomato paste, coconut cream, and salt.
  14. 14Once cooked through (approximately 3 minutes), add in the tomato paste, coconut cream, and salt.
  15. 15Once cooked through (approximately 3 minutes), add in the tomato paste, coconut cream, and salt.
  16. 16Add in 1 teaspoon of oregano and continue to salt the dish to taste.
  17. 17Add in 1 teaspoon of oregano and continue to salt the dish to taste.
  18. 18Add in 1 teaspoon of oregano and continue to salt the dish to taste.
  19. 19Once the coconut cream has been simmering in the sauce for a few minutes, add the chicken back in and cook at a medium heat.
  20. 20Once the coconut cream has been simmering in the sauce for a few minutes, add the chicken back in and cook at a medium heat.
  21. 21Once the coconut cream has been simmering in the sauce for a few minutes, add the chicken back in and cook at a medium heat.
  22. 22Remove the chicken and sauce from the heat once the sauce has thickened (after approximately 5 minutes of cooking on medium heat).
  23. 23Remove the chicken and sauce from the heat once the sauce has thickened (after approximately 5 minutes of cooking on medium heat).
  24. 24Remove the chicken and sauce from the heat once the sauce has thickened (after approximately 5 minutes of cooking on medium heat).
  25. 25Top with fresh coriander and more coconut cream or unflavoured yoghurt.
  26. 26Top with fresh coriander and more coconut cream or unflavoured yoghurt.
  27. 27Top with fresh coriander and more coconut cream or unflavoured yoghurt.

Ingredients

  • 4 chicken thighs or breasts
  • 4 chicken thighs or breasts
  • 4 chicken thighs or breasts
  • plenty salt
  • plenty salt
  • plenty salt
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 270 mls coconut cream
  • 270 mls coconut cream
  • 270 mls coconut cream
  • 1 cup vegetable/chicken stock
  • 1 cup vegetable/chicken stock
  • 1 cup vegetable/chicken stock
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 0.5 an onion
  • 0.5 an onion
  • 0.5 an onion
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • thumb sized piece ginger
  • thumb sized piece ginger
  • thumb sized piece ginger
  • fresh herb (coriander)
  • fresh herb (coriander)
  • fresh herb (coriander)
  • coconut cream or unflavoured yoghurt
  • coconut cream or unflavoured yoghurt
  • coconut cream or unflavoured yoghurt
  • avocado oil
  • avocado oil
  • avocado oil

Equipment

panknifechopping boardtongsladlebowlspoon

Tips

  • This recipe is gluten and dairy free.
  • It is great for meal prep.
  • Serve on a bed of jasmine rice with a fresh sprinkle of coriander (or your herb of choice) and either coconut cream/unflavoured yoghurt.
  • Continue to salt the dish to taste during the cooking process.
  • This is a super simple and delicious recipe for an easy weeknight dinner.
  • Remove chicken from sauce once it has thickened (after approximately 5 minutes of cooking on medium heat).