Gluten and Dairy Free Coconut Chicken Bake

A simple yet exquisite gluten and dairy-free chicken bake, rich with coconut cream and spices, perfect for a quick weeknight dinner or meal prep.

By @eatinghealthytoday

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 1 tbsp oregano
• 1 tsp smoked paprika
• 0 salt
• 2 tbsp avocado oil
• 0.5 pieces onion chopped
• 3 cloves garlic minced
• 0 ginger grated, thumb-sized piece
• 1 cup vegetable stock
• 1 tbsp tomato paste
• 270 ml coconut cream
• 0 salt
• 0 jasmine rice
• 0 coriander
• 0 coconut cream optional
• 0 unflavored yogurt optional

Instructions

1. Season the chicken thighs with plenty of salt, 1 tablespoon of oregano, and 1 teaspoon of smoked paprika.
2. Preheat a pan with avocado oil then brown the seasoned chicken thighs on both sides.
3. Remove the chicken and add the chopped onion, minced garlic, grated ginger, and vegetable stock to deglaze the pan.
4. Add 1 tablespoon of tomato paste, 270ml of coconut cream, and salt to taste. Stir well.
5. Return the chicken to the pan, ensuring it's submerged in the sauce. Cook on medium heat until the sauce thickens, about 5 minutes.
6. Serve the chicken on a bed of jasmine rice with a fresh sprinkle of coriander or your herb of choice, and a side of coconut cream or unflavored yogurt.