Another fabulous dish that is simple to prepare and on the table in under 30 minutes. Enjoy!
Serves
1
Prep time
10 Minutes
Cooking time
15-20 Minutes
Ingredients
- 1 tablespoon plain flour
- pinch salt and pepper
- 2-3 chicken thighs
- 1 tablespoon oil (I used the oil from the sun-dried tomatoes)
- 1 tablespoon butter
- ½ teaspoon grated garlic
- ½ eschallot, chopped or 1 tbsp. chopped onion
- ¼ cup of chicken stock
- ¼ cup coconut cream
- 2 tablespoons chopped sun-dried tomatoes
- 1 small handful of baby spinach, roughly chopped
- 1-2 tablespoons grated parmesan cheese
- Garnish
- Fresh parsley and basil, roughly chopped
Method
- Preheat oven to 160ºc
- Season the flour with salt and pepper to taste
- Add the chicken thighs and toss to coat evenly
- Heat a small frying pan over medium heat
- Add the chicken to the pan and cook on both sides until golden in colour and just cooked through
- Remove from heat and place the chicken into the base of a small baking dish
- Melt the butter in the same pan as above
- Add the eschallot/onion, garlic and tomatoes, stir to cook evenly 1-2 minutes
- Add the baby spinach and stir until it welts slightly. Then add coconut cream, stir to combine
- Pour the mixture evenly over the chicken pieces and top with grated parmesan cheese
- Cook in preheated oven for 6-8 minutes, until heated through and the cheese has melted
- Garnish with chopped fresh parsley and basil
- Serve and Enjoy!
Share This Recipe !
