Serves: 4
Prep: 10 mins
Cook: 25 mins
What You Need
1 tbsp. coconut oil
4 boneless skinless chicken thighs (around 100g)
1 medium white onion, chopped
3 garlic cloves, finely chopped
8 oz. (250g) mushrooms, sliced
1 tsp. dried oregano
1 tsp. dried rosemary
½ cup (100ml) chicken stock
1 cup (200ml) canned coconut milk
1 tbsp. fresh parsley, chopped
What You Need To Do
Heat the coconut oil in a large pan.
Season the chicken thighs with salt and pepper, then sear the chicken thighs until browned (about 5 mins each side). Once browned transfer onto a plate and cover with tin foil.
To the same pan, add the onion and garlic and sauté for 5 mins. Next add in the mushrooms and cook for another 3 mins.
Add in the spices and season with salt and pepper to taste, return the chicken to the pan.
Pour in the chicken stock and mix well. Next add in the coconut milk, reduce the heat and leave to simmer for 15 mins.
Taste for seasoning, sprinkle fresh parsley and serve.
Nutrition per serving:
286 kcals 21g Fats
5g Carbs 21g Protein