Creole Chicken in Coconut Sauce

Creole Chicken in Coconut Sauce

Creole Chicken in Coconut Sauce

Cook Time
1 Hour 10 Minutes
Creole Chicken in Coconut Sauce
  • 2 tablespoons oil

  • 8 chicken thighs

  • 1 onion, chopped

  • 4 teaspoon Cajun Seasoning

  • 1 red pepper, diced

  • 2 sticks celery, sliced

  • 227 gram (8 ounce) tin pineapple chunks, drained

  • 2 tablespoons flour

  • 225 millilitre (8 fluid ounce) ckicken stock

  • 40 gram (1 1/2 ounce) creamed coconut

Key Products
Cajun Seasoning

Product Information

£ 2.30/unit,44g


  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Heat the oil in a large frying pan and fry the chicken and onion for 3-4 minutes until browned. Add the Perfect Shake Cajun Special Blend and fry for a further 1-2 minutes.
  • 2 Remove the chicken and place in an ovenproof dish. Add the pepper, celery and pineapple to the pan and fry for 1-2 minutes. Stir in the flour and then gradually add the stock and coconut. Bring to the boil, stirring until thickened.
  • 3 Pour over the chicken. Cover and bake for 1 hour, stirring half way through. Serve with rice.