Coconut Milk Poached Peri Peri Chicken

25 minutes + 20 minutes

Ingredients

  • 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
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How to Use Leftover Chicken

Method

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

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