Sunshine Coconut Chicken

My favourite pan in the kitchen is a wide and deep non stick number, big enough to cater large. Today it hosts a one pot supper for the family, with a view to cheering up a rainy and cold autumn evening. High in protein, vegetables and big on flavour, all you need on the side is some microwaved grains or lentils to soak up the juices.

This is a great energy packed recipe which will give the family a big bang of muscle building protein and vegetable packed flavour.

Sunshine Coconut Chicken – Serves 6 generously

2 x tbsp coconut oil

8 x skinned chicken thigh fillets, well seasoned with salt and pepper

3 x medium leeks

3 x garlic cloves, sliced

healthy splash of white wine

200ml chicken or vegetable stock

1 x 400ml can light coconut milk

2 x tbsp red Thai curry paste

1 yellow or orange pepper, sliced

1 x can Cannellini beans

good handful of sugar snap peas/broccoli florets

2 x packets of microwave lentils or spelt – I used Merchant Gourmet Beluga Lentils

Melt the coconut oil in a very large pan and add the chicken fillets 2/3 at a time until lightly golden on the surface. Set aside until all are finished.

Into the pan with the leeks and stir gently until soft and bright. Add the garlic and cook until aromatic. Pour in the wine – about half a glass and reduce by half.  Add the chicken, stock, Thai curry paste and coconut milk and simmer gently for 10 minutes.

Add the vegetables and beans to the pan  and warm through for another 3/4 minutes before plating onto a pile of Beluga lentils or chilli spelt.

Sunshine in a bowl – ‘family all fed and warmed up.

Have a great week,

Karen xxx


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