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Coconut cream chicken bake

Recipe from: Bibby's Kitchen@36 - 17 May 2015

Ingredients 18
Servings 4-6
Time 00:15


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


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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