This fragrant caramelised coconut chicken is perfect for meal prepping. Combine it with your favourite carb, veg and topping to create your own perfect dish.
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Serves
4
Fresh Coriander
Skinless Chicken Thigh Fillets
Coconut Cream
Soy Sauce
Honey
Cornflour
Garlic Cloves
Fish Sauce
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Serves
4
Fresh Coriander
Skinless Chicken Thigh Fillets
Coconut Cream
Soy Sauce
Honey
Cornflour
Garlic Cloves
Fish Sauce
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Step 1.
Heat the oven to 200°C. Thinly slice the coriander stalks and set aside the coriander leaves for another dish.
Step 2.
Add the coconut cream into a bowl with the soy sauce, honey and cornflour. Finely grate the garlic in, add the coriander stems and season with fish sauce and black pepper. Mix together, then stir the chicken in.
Step 3.
Place the chicken onto an oiled baking tray then slide into the oven to roast for 15-20 mins until cooked through.
Step 4.
Switch the grill onto high and grill the chicken until starting to char, basting every couple of minutes. Flip and continue cooking until charred in places on both sides.
Step 5.
Serve with your choice of carb and veg. If batch cooking for the week, transfer to a container and store in the fridge until ready to eat.
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