We're so excited to share this delicious recipe in collaboration with Maddie Trueman from her ebook, Everyday Nourishment: Prep Ahead
This warming and nourishing recipe makes the perfect dish for weekly dinners. With the addition of belly-soothing ingredients like bone broth, lemongrass and ginger, this also makes the perfect dish if you’re ever feeling a little flat or unwell.
The best thing is it’s easy to make and you can make a big batch, so you can heat it up over the week. This dish will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Give it a try and let us if you do x
How to Make One Pan Lemongrass and Coconut Chicken that is simple and delicious
Ingredients:
3 tbsp olive oil
1 brown onion, sliced
2 bunches of Asian greens, sliced into stems
2 zucchini, sliced into rings
1kg chicken thighs
Sea salt and cracked pepper
2 garlic cloves, chopped roughly
1 lemongrass stalk, chopped roughly
2cm piece of ginger, peeled and grated
Zest and juice of 2 limes
1 - 2 tbsp coconut sugar
270ml coconut milk
1 cup of chicken bone broth
Salt and pepper, to taste
Method:
1️⃣ Add a drizzle of olive oil to a large skillet or frypan. Add the onion, Asian greens and zucchini and sauté for 5 minutes. Place the lid on the skillet and allow to steam for a further 5 minutes. Remove from the vegetables and set aside in a bowl.
2️⃣ Add another drizzle of olive oil to the frypan and bring to a high heat. Add the chicken thighs and season with salt and pepper. Leave to brown for 2 minutes before flipping and repeating with the other side.
3️⃣ While the chicken is browning, add the garlic, lemongrass, ginger, lime, coconut milk and bone broth to a blender. Blitz until completely smooth then pour the liquid over the chicken. Bring to a boil then add the lid and reduce to a medium simmer for 20-25 minutes or until the chicken is cooked through. Remove the chicken pieces from the skillet and cut them into small cubes before returning them to the skillet. Add the sautéed vegetables and stir until combined. Serve over rice. Garnish with parsley, coriander and sesame seeds.
4️⃣ Enjoy!
Conclusion
Traditionally lemongrass is used as a tonic to dispel gas (bye bloating) and calm the digestive tract. This curry also contains lovely gut nourishing additions like ginger, garlic and bone broth so it would make a great meal to have if your gut feels unsettled or simply needs a rest!
