Gluten and dairy free coconut chicken bake
Directions
- 1Chop the onion.
- 2Preheat your pan with avocado oil and brown your seasoned chicken thighs.
- 3Once browned, remove the chicken from the pan.
- 4Add the onion, garlic, ginger, and vegetable stock to deglaze the pan.
- 5Once cooked through (approximately 3 minutes), add in the tomato paste, coconut cream, and salt.
- 6Add in 1 teaspoon of oregano and continue to salt the dish to taste.
- 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.
- 8Remove the chicken and sauce from the heat once the sauce has thickened (after approximately 5 minutes of cooking on medium heat).
- 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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