Dairy Free

Gluten & Grain Free


Egg Free

Low Disaccharide

Lovely individual serves, light meal and good for all ages.

Serves: 4

Prep time: 15 mins

Cooking time: 40 mins

Ingredients

2 tbsp coconut oil
500g chicken breast or thighs, cubed 1cm
1 cup spring onions, thinly sliced
1 large zucchini, finely chopped
2 stalks celery, finely chopped
1/2 cup cherry tomatoes, halved
2 cloves garlic, crushed
1 cups chicken stock (or stock cube and water)
2 tbsp coconut flour
1 cup coconut milk
1 tsp tumeric powder
salt and pepper to taste

1 cup almonds, roughly chopped
1 tbsp olive oil
1 tsp heaped dried mixed herbs
1/4 tsp salt

Method

Preheat oven to 180’C.
Heat oil in pan, add chicken and tumeric and brown while stirring (approx 5 mins)
Add onions, zucchini , celery and garlic and brown, (another 5-7 minutes) while stirring.
Add tomatoes, salt and pepper, and stir until cooked, approximately 12 minutes.
Combine coconut milk and coconut flour until smooth and add to chicken and vegetables.
and cook for another 15 minutes until thickened.
Pour into ramekins.
Combine topping ingredients in a bowl and sprinkle over chicken mixture.
Bake in oven for 15 minutes, until browned.
Delicious served with my seed bread..


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