Coconut Chicken Bake

• total time: 11 minutes

Ingredients

4 chicken thighs or breasts

season in plenty of salt, 1 tbsp of oregano, and 1 tsp of smoked paprika

Sauce ingredients;

270mls (or closest equivalent) of coconut cream

1 cup of vegetable/chicken stock

1 tbsp of tomato paste

1/2 an onion

3 cloves of garlic

a thumb sized piece of ginger

salt to taste

Other ingredients;

fresh herb of your choosing: I used coriander

More coconut cream or unflavoured yoghurt

Directions

Preheat your pan with avocado oil then brown your seasoned chicken thighs

Once browned, remove the chicken, and add the onion, garlic, ginger, and veggie stock to deglaze the pan

Once cooked through (approx 3 minutes) add in the tomato paste, coconut cream, and salt

Add in 1tsp of oregano and continue to salt the dish to taste

Once the coconut cream has been simmering in the sauce for a few minutes, add the chicken back in and cook at a medium heat

Remove once the sauce has thickened (after approximately 5 minutes of cooking on medium heat)

Serve on a bed of jasmine rice with a fresh sprinkle of coriander (or your herb of choice) and either coconut cream/unflavoured yoghurt

That’s all…I can guarantee it’s suuuper simple & delish!

Enjoy 🫶🏽

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