Serves 4
Ingredients
-
8 skinless and boneless chicken thighs, preferably organic
-
1 tablespoon coconut oil
-
500 ml fresh chicken stock
-
4 lemon grass stalks, tough outer layer discarded, sliced
-
30g, fresh ginger, peeled and finely sliced
-
2 red chillis, finely chopped (remove seeds if you prefer less heat)
-
2 tablespoons coconut aminos (or use Tamari gluten-free soy sauce)
-
1 tablespoon fish sauce
-
I lime, juice
Method
-
Preheat the oven to 160C fan.
-
Place the stock, lemongrass, ginger and chilli in a small pan and bring to a boil for 5 minutes until reduced a little. Then add the coconut aminos, fish sauce and lime juice.
-
Heat a lidded shallow casserole dish on a medium-high heat with the oil and brown the chicken on either side.
-
Pour contents of the stock pan over the chicken.
-
Place the lid on and cook for 45minutes to one hour until the chicken is tender.
-
Serve with basmati rice or cauliflower rice.
