Creole Chicken in Coconut Sauce
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.
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.
Pour over the chicken. Cover and bake for 1 hour, stirring half way through. Serve with rice.