Coconut cream chicken bake

Definitely a winner when it comes to supper ideas.
 
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Recipe from: Bibby's Kitchen@36 - 17 May 2015
Preparation time: 15 min
Cooking time: 1h 15 min
 
 

Ingredients

 
  • 1
    Tbs
    olive oil
  • 6
    free-range chicken thighs, bone-in and skin on
  • 500
    g
    butternut chunks or 2 small butternuts, cut into discs
  • 1/2
    cup
    greenwheat freekeh
  • 1/2
    cup
    cracked freekeh
  • 2
    handfuls baby spinach
  • 2
    Tbs
    yellow Thai curry paste
  • 1/2
    tsp
    ground coriander
  • 1/2
    tsp
    ground cumin
  • 1/2
    tsp
    salt
  • generous pinch of red chilli flakes or angel hair chilli threads
  • zest and juice of half a lemon
  • 2
    cinnamon sticks, broken
  • 400
    g
    tin coconut cream
  • 1/2
    cup
    chicken stock
  • toasted coconut shavings, to finish
  • Greek yoghurt or zucchini tzatziki
  • fresh parsley, optional
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180ºC.

Season the chicken with salt and freshly ground black pepper.

Heat the olive oil in a pan and brown the chicken on both sides. Remove from the pan and set aside.

Brown the butternut chunks in the the same pan. Once nicely coloured, remove and set aside.

Wipe the pan out with paper towel and lay both freekeh grains on the base.

Scatter the spinach on top, followed by the butternut and chicken pieces.

For the coconut cream sauce, whisk together in a large jug the curry paste, all the spices, lemon juice, coconut cream and stock.

Pour the curry cream evenly over the chicken.

Cover with a lid and bake for 1 hour, 10 mins.

Remove the lid, turn on the broiler/grill and roast until the chicken skin is golden and blistered.

Cover partially with the lid and allow to rest for 5 minutes before serving.

Serve with Greek yoghurt, coconut shavings and extra lemon wedges on the side.

Reprinted with the permission of Bibby's Kitchen@36. To see more click here.

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Read more on: coconut  |  chicken
 

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