Gluten and dairy free coconut chicken bake

20m
Serves 1
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Directions

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

Ingredients

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

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