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Add a photoServings: 4
Ingredients
- 2 Tbsp. Oil
- 8 x Chicken thighs, skinned
- 1 x Onion, minced
- 5 tsp Schwartz Creole Seasoning
- 1 x Red pepper, diced
- 2 stk celery, sliced
- 1 x 227 gram tin pineapple chunks, liquid removed (8oz)
- 2 Tbsp. Flour
- 225 ml Chicken stock, (8floz)
- 40 gm Creamed coconut, (1 1/2oz)
Directions
- Pre-heat the oven to 180C, 350F or possibly Gas Mark 4.
- Heat the oil in a large frying pan and fry the chicken and onion for 3-4 min till browned. Add in the Creole Seasoning and fry for a further 1-2 min.
- Remove the chicken and place in an ovenproof dish. Add in the pepper, celery and pineapple to the pan and fry for 1-2 min. Stir in the flour and then gradually add in the stock and coconut. Bring to the boil, stirring till thickened.
- Pour over the chicken. Cover and bake for 1 hour, stirring half way through.
- Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 201 | 65% |
| Total Fat 22.5g | 28% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.37g | |
| Cholesterol 76mg | 25% |
| Sodium 175mg | 7% |
| Potassium 374mg | 11% |
| Total Carbs 8.31g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.73g | 2% |
| Protein 17.33g | 28% |
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