Coconut Thyme Chicken & Rice
Recipe by Megan Horsley
Warming and soothing, this one-pot meal is sure to fill your belly and warm your soul. The golden yellow hue comes from the aromatic saffron which imparts many health benefits, including antioxidant activity, and in larger doses can help with men’s sexual health, PMS and cardiovascular disease. The use of brown rice means that this dish includes more fibre making it great for diabetes and CVD compared to white rice, and it contains a good amount of folate, making it a great grain for those who are pregnant and breastfeeding.
SAUTÉE: the onion, garlic and sun-dried tomatoes with the avocado oil in a large braiser or large skillet until translucent and fragrant. Add the chicken thighs and brown slightly on both sides.
ADD: the brown rice, chicken stock, coconut milk, saffron, thyme, salt and pepper to the skillet. Stir well and bring to a simmer. Cover and cook until the rice is tender, abou 40 minutes.
SHRED: the chicken thighs into a few pieces gently using two forks. Add the lemon juice and kale, mixing well. Re-cover to allow the kale to wilt. Garnish with parsley before serving. Adjust salt and pepper to taste.
Substitutions: Vegetarian? Use chickpeas instead of chicken thighs. No kale? Use another dark leafy green like spinach or Swiss chard.
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