Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
Serves: 4
Prep time: 10 mins
Cooking time: 15-20 mins
Ingredients
- 8 boneless chicken thighs
- 1 tbsp finely chopped lemongrass
- 3 kaffir lime leaves, finely chopped
- Juice of 1 lime
- 2 tsp crushed garlic
- ½ cup sweet chilli sauce
- ½ cup water
- 2 tbsp gluten free fish sauce
- ¼ tsp pink rock salt
- ¼ – ½ tsp chilli flakes (optional)
- 3-4 large kale leaves, deveined
Method
- Preheat oven to 180℃.
- Lightly grease the base of large baking dish.
- In a bowl, combine lemongrass, lime leaves, lime juice, garlic, chilli sauce, water, fish sauce, and salt.
- Lay kale leaves over the base of prepared pan.
- Place chicken pieces onto the kale, then pour sauce over the top.
- Sprinkle with chilli flakes if desired.
- Bake in oven for 30 minutes or until chicken is cooked through.
- Serve with cauliflower rice or mashed potato.
