Lemon Chicken in Coconut Milk


This dish started life as a Jamie Oliver recipe for whole chicken cooked in milk.  I have modified it slightly, using coconut milk instead so it is both dairy and gluten free - not to mention a little bit Asian and exotic.  Unlike many of my meals, this one has absolutely no chilli and is very family friendly (assuming your family likes fresh, organic kale that is). A serve is two thigh fillets served with green peas on a bed of wilted kale.

Defrost and reheat.

Ingredients: Free range chicken thigh fillets, coconut milk, lemon zest, cinnamon, sage, garlic, kale, chard, peas, corn flour, lemongrass, coconut oil, salt and pepper.