Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
Beautiful combination of flavours with lemon and ginger, and sweetened with a little honey.
Serves: 4
Prep time: 15 mins
Cooking time: 40 mins
Ingredients
- 4 chicken thighs cut into bite size pieces
- 2 medium zucchini, cut thinly lengthwise
- 2 tbs coconut oil
- 1 medium lemon, very thinly sliced (skin on, remove seeds)
- 1 tbsp fresh ginger, grated
- 1 tsp salt, pepper to taste
- 1 tbsp honey (or other sweetener)
- SAUCE
- 1 can (400mls) coconut milk
- 1/2 cup coconut flour
- 1 tsp salt
Toasted sesame seeds to sprinkle on top (optional)
Method
- Preset oven to 180°C (350°F).
- Heat oil in deep pan on stove top.
- Add lemon, ginger and salt.
- Fry stirring for 10 minutes, then add honey.
- Cook another 3-5 minutes stirring, then put lemon into dish and set aside.
- Add chicken to the juices in the pan and cook for 10 minutes, stirring.
- Once half cooked place chicken into base of 15cm x 20cm (8″ x 10″) ovenproof dish.
- Evenly place lemon pieces over the chicken.
- Combine sauce ingredients in a saucepan (I use a thermomix) and bring to the boil stirring. Cook for 3-5 minutes until thickened.
- Spread half of the sauce over the lemons, place layers of zucchini on top, and then spread the rest of the sauce over the top.
- Sprinkle with toasted sesame seeds.
- Bake in oven for 30 minutes.
- Serve as a main dish, or accompany with my garden salad or vegetables of choice.
Notes
I use toasted sesame seeds on top, but roughly chopped nuts are fine, provided you do not have a nut allergy.
