Ingredients
Method
- Preheat Oven to 180°C.
- Add coconut oil to a large saucepan on medium-high heat.
- Brown the chicken pieces on both sides (10-15min).
- Check regularly to avoid sticking or burning.
- Whilst chicken is browning dice the leek, onion, spring onion and bacon.
- In a large casserole dish add the water, browned chicken pieces and 1 tsp chicken spice onto the chicken, and place into the preheated oven.
- Add bacon into the same saucepan and fry on medium-high heat for 3-5min or until the fat starts to render out.
- Add Leek and onion to the bacon and continue to fry for 5 min.
- Reduce heat to medium and add the broccoli, garlic, cumin, coriander, thyme, remaining chicken spice and paprika.
- Cook until the onions are translucent and the vegetables begin to brown.
- Deglaze the pan with the chicken stock and make sure to loosen all of the fond.
- Add corn-starch, mix thoroughly, then add the cream.
- Remove the chicken from the oven and add the contents of the pan to the casserole dish and make sure to mix the water into the sauce.
- Return to the oven for 15 minutes.
- Sprinkle the cheese and spring onion over the top of the dish and return it to the oven until the cheese is brown.
- Serve with your choice of rice or pasta and garnish with fresh thyme/basil.