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Creole Chicken in Coconut Sauce
Ingredients
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2 tablespoons oil
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8 chicken thighs
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1 onion, chopped
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4 teaspoon Cajun Seasoning
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1 red pepper, diced
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2 sticks celery, sliced
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227 gram (8 ounce) tin pineapple chunks, drained
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2 tablespoons flour
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225 millilitre (8 fluid ounce) ckicken stock
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40 gram (1 1/2 ounce) creamed coconut
Key Products
Instructions
- 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.
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