Gluten and dairy free coconut chicken bake

20 mins
Serves 1
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Directions

  1. 1Dice the onion.
  2. 2Dice the onion.
  3. 3Dice the onion.
  4. 4Preheat your pan with avocado oil.
  5. 5Preheat your pan with avocado oil.
  6. 6Preheat your pan with avocado oil.
  7. 7Season chicken thighs or breasts in plenty of salt, 1 tbsp of oregano, and 1 tsp of smoked paprika.
  8. 8Season chicken thighs or breasts in plenty of salt, 1 tbsp of oregano, and 1 tsp of smoked paprika.
  9. 9Season chicken thighs or breasts in plenty of salt, 1 tbsp of oregano, and 1 tsp of smoked paprika.
  10. 10Brown the seasoned chicken thighs or breasts in the pan until golden brown.
  11. 11Brown the seasoned chicken thighs or breasts in the pan until golden brown.
  12. 12Brown the seasoned chicken thighs or breasts in the pan until golden brown.
  13. 13Once browned, remove the chicken from the pan.
  14. 14Once browned, remove the chicken from the pan.
  15. 15Once browned, remove the chicken from the pan.
  16. 16Add the onion, garlic, ginger, and veggie stock to deglaze the pan.
  17. 17Add the onion, garlic, ginger, and veggie stock to deglaze the pan.
  18. 18Add the onion, garlic, ginger, and veggie stock to deglaze the pan.
  19. 19Cook the mixture for approximately 3 minutes.
  20. 20Cook the mixture for approximately 3 minutes.
  21. 21Cook the mixture for approximately 3 minutes.
  22. 22Add in the tomato paste, coconut cream, and salt.
  23. 23Add in the tomato paste, coconut cream, and salt.
  24. 24Add in the tomato paste, coconut cream, and salt.
  25. 25Add in 1 tsp of oregano and continue to salt the dish to taste.
  26. 26Add in 1 tsp of oregano and continue to salt the dish to taste.
  27. 27Add in 1 tsp of oregano and continue to salt the dish to taste.
  28. 28Stir the sauce until well combined.
  29. 29Stir the sauce until well combined.
  30. 30Stir the sauce until well combined.
  31. 31Once the coconut cream has been simmering in the sauce for a few minutes, add the chicken back in.
  32. 32Once the coconut cream has been simmering in the sauce for a few minutes, add the chicken back in.
  33. 33Once the coconut cream has been simmering in the sauce for a few minutes, add the chicken back in.
  34. 34Cook the chicken and sauce at a medium heat until the sauce has thickened (approximately 5 minutes).
  35. 35Cook the chicken and sauce at a medium heat until the sauce has thickened (approximately 5 minutes).
  36. 36Cook the chicken and sauce at a medium heat until the sauce has thickened (approximately 5 minutes).
  37. 37Top with some fresh coriander.
  38. 38Top with some fresh coriander.
  39. 39Top with some fresh coriander.
  40. 40Add more coconut cream or unflavoured yoghurt.
  41. 41Add more coconut cream or unflavoured yoghurt.
  42. 42Add more coconut cream or unflavoured yoghurt.
  43. 43Serve on a bed of jasmine rice.
  44. 44Serve on a bed of jasmine rice.
  45. 45Serve on a bed of jasmine rice.

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 onion
  • 0.5 onion
  • 0.5 onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 thumb sized piece ginger
  • 1 thumb sized piece ginger
  • 1 thumb sized piece ginger
  • fresh coriander
  • fresh coriander
  • fresh coriander
  • coconut cream or unflavoured yoghurt
  • coconut cream or unflavoured yoghurt
  • coconut cream or unflavoured yoghurt
  • avocado oil
  • avocado oil
  • avocado oil

Equipment

panknifecutting boardtongsmeasuring spoonwooden spoonbowl

Tips

  • This dish is great for an easy weeknight dinner and also good for meal prep.