Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
A real charred lemon flavour with succulent chicken and a caper topping.
Serves: 2 as a main
4 with salad or veg
Prep time: 20 mins
Cooking time: 30 mins
Ingredients
- 2 tbsp coconut oil
- 4 chicken thighs, hammered
- 4 tbsp coconut flour (to flour chicken pieces)
- 1 small lemon, peel on and thinly sliced
- 1 clove garlic, crushed
- 1 tbsp honey
- 6 spring onions
- 1 tsp dried oregano, or 1 tbsp fresh
- 1 tbsp coconut amines
- juice of 1/2 lemon
- 1 tbsp capers, rinsed and drained
- 2 tbsp coriander OR parsley, chopped
- 1 tbsp water
- 1 tsp salt, pepper to taste
Method
- In small bowl, combine lemon slices, garlic and honey.
- Place coconut flour onto plate, and coat both sides of chicken pieces.
- Hear coconut oil in pan and fry chicken pieces 4-8 minutes each side until chicken is cooked through.
- Remove from pan and place on plate.
- Add lemon mixture and fry for 3-4 minutes, turning lemon pieces until browning.
- Spread lemon mixture onto chicken pieces.
- Into clean pan,1 tbsp coconut oil, spring onions, oregano, capers, salt and pepper and fry stirring 3 minutes.
- Add coconut amines and water and stir.
- Spoon sauce onto chicken and lemon.
- Serve as a smaller entree, or a main with a light salad or creamy mashed cauliflower.
