Spicy Lemon Chicken
Spicy lemon chicken, serves 6 - description goes here...
- 6 Organic chicken breasts
- ¾ Pint Milk
- 1oz Butter
- 1 tbsp Yabba Spicey lemon and lime pickle
- 5oz grated fresh coconut
- 1 tsp Salt
- 3 Onions Chopped
Add 4 ½ oz of the coconut to the milk and bring it to the boil, then set aside for 30 minutes.
Using a cloth squeeze the milk from the coconut and discard the dry coconut.
Meanwhile cut the chicken into thin ½ inch strips and set aside.
Sauté the remaining coconut in the butter until lightly browned.
Add all remaining ingredients and cook for 5 minutes stirring frequently.
Add the chicken pieces and the coconut milk and simmer for about 15 minutes until the chicken is tender, stirring occasionally.
Garnish with a little fresh coconut flaked almonds.
Serve with a fresh baby spinach salad and natural yoghurt.
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