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.


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