Coconut Milk Poached Peri Peri Chicken
- 4 potatoes
- 400 ml Homebrand coconut milk
- 1 garlic clove, crushed
- 4 Peri Peri chicken thighs
- 1 Tbsp sesame oil
- 250 g Select Garden Stir-Fry
- 4 Tbsp butter
How to Use Leftover Chicken
Preheat oven to 180°c. Prick potatoes with a fork and bake in the oven.
Pour the coconut milk into a large wide-based pan. Add the garlic and season with salt and freshly ground black pepper, mix well.
Bring to a soft boil then reduce to a simmer. Gently lay the chicken thighs into the poaching broth.
Cook for 10 minutes, then gently turn your chicken over and cook for a further 8 minutes.
Remove from the pan, increase the heat and reduce the broth by half, until it makes a thick, fragrant sauce.
In a large frying pan or wok, heat your sesame oil and when hot, stir-fry vegetables.
Serve the chicken drizzled in the fragrant coconut milk sauce, with stir-fried vegetables and baked potato with butter.
By Jax Hamilton