Thank goodness spring is here! As I’m sure you would agree, it is time for winter to move on over and make way for some beautiful warm spring days.
Winter in early childhood centres is often overrun with runny noses and more bugs than one person should be allowed to catch in 1 lifetime! So let’s nourish those little tummies with a delicious creamy coconut chicken recipe that’s always a favourite in our house.
Winter in early childhood centres is often overrun with runny noses and more bugs than one person should be allowed to catch in 1 lifetime! So let’s nourish those little tummies with a delicious creamy coconut chicken recipe that’s always a favourite in our house.
CREAMY COCONUT CHICKEN
Serves 45
Serves 45
2kg chicken thighs (diced)
2 tbsp coconut oil
1 onion finely diced
1 tbsp crushed garlic
1 bunch fresh thyme
3 sweet potatoes (peeled and diced)
6 carrots (peeled and diced)
1 cauliflower (diced)
2 broccoli (finely diced – best done in the food processor)
3 tins coconut cream
4 cups chicken stock
3 tbsp fish sauce (make sure it doesn’t contain wheat)
3 cups frozen peas
5 cups brown rice (soaked overnight)
- Drain and rinse rice. Cook rice as per packet instructions.
- Place the coconut oil in a large pot. Once melted, add the onion, thyme and garlic and stir for 1 minute.
- Add the chicken thighs and cook over a medium heat until browned evenly.
- Add all vegetables (except the peas). Add the coconut cream and chicken stock.
- Bring to the boil then reduce to a low simmer for 1 ½ – 2 hours.
- 10 Minutes before serving, add the peas and fish sauce. Season to taste.
- Serve with brown rice
*If you cook this on low for 2 hours, the cauliflower will become very soft and act as a thickener (which is what you want).
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