Citrus Chicken with Coconut

There‘s lots to enjoy in this lively chicken dish, enriched with a blend of citrus and coconut.

Serves 8

Ingredients 

• 8 chicken portions
• 4 tbsp plain flour
• 3 tbsp olive oil
• 3 medium red onions, thinly sliced
• 2 red peppers, seeds and stalks removed and finely chopped
• 3 medium courgettes, roughly chopped
• 300ml chicken stock
• 200ml Millac Coconut Cream
• 7cm piece of root ginger, peeled and grated
• Finely grated rind and juice of 1 orange
• Finely grated rind and juice of 2 limes
• 2 bay leaves
• Salt and freshly milled pepper
• 3 tbsp brandy (optional)
• Large bunch of parsley, chopped
• 16 black olives, pitted and halved
• 2 tbsp toasted sesame seeds

Method

• Preheat the oven to 180°C, Gas 4. Trim the chicken portions and coat with the flour.
• Heat the oil in a large flameproof casserole, add a few pieces of chicken and cook until browned on both sides. Lift out of the pan and put on one side. Cook the rest of the chicken in the same way.
• Add the onions, peppers and courgettes to the pan and cook quickly for a few minutes until lightly browned.
• Pour over the stock and Millac Coconut Cream and stir in the root ginger, fruit rinds and juices, bay leaves and a little seasoning. Bring to the boil, put the chicken back in casserole and cover.
• Put the casserole in the preheated oven and cook for 1½-2 hours until the chicken is cooked through. 15 minutes before the end of the cooking stir in the brandy (if using), parsley and olives. Adjust the seasoning if necessary and serve sprinkled with toasted sesame seeds.

Add your own touch

Replace the chicken with turkey or pork. In place of the peppers and courgettes add tomatoes and carrots.

Note

This dish can be cooked on the hob.