#RunEveryDay Recipe – Indonesian Coconut Chicken
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This is a delicious simple recovery meal – adding cooked buckwheat noodles provides carbohydrate to refuel the body quickly. Turmeric is one of the best anti-inflammatory spices and when combined with ginger and garlic makes this a powerful anti-inflammatory dish to aid injury and repair following exercise.
Preparation time: 15 minutes Cooking time: 23 minutes
Serves 4
Ingredients:
8 chicken thighs boneless and skinless, 500g
1tbsp coconut oil
150g mushrooms sliced
150g green beans, trimmed
1⁄2 red pepper thinly sliced
Large handful of spinach, shredded bok choy or kale chopped fresh coriander leaves
Marinade
2 lemongrass stalks
Handful of coriander chopped
1 small onion
3 garlic cloves
A little fresh root ginger
2tbsp xylitol or coconut sugar
2tsp curry powder
1tsp turmeric
Salt and pepper
2tbsp fish sauce
1⁄2 can / 200ml full fat coconut milk
To serve: 200g buckwheat noodles or egg noodles
1. Finely chop the lemon grass and place in a blender with the remaining marinade ingredients. Blend to form a puree
2. Place the chicken in a container and pour over the marinade. Ideally allow to marinate overnight in the fridge or at least 1-2 hours.
3. Heat the oil in a large frying pan. Drain the chicken reserving the marinade and add the chicken to the pan. Brown lightly on each side for 5 minutes.
4. Add the mushrooms and sauté for 2-3 minutes. Pour the marinade into the pan and add the green beans.
5. Cover and simmer gently for 10- 15 minutes until cooked. Add the spinach and wilt for a minute. Cook the noodles according to the packet instructions. Drain then toss into the chicken.
6. Serve topped with chopped coriander leaves
Nutrition info:
Nutrition per serving 397kcal, Fat 5.2g saturates 2.7g, Carbohydrates 45.5g, sugars 5.7g, Protein 39.3g, Fibre 5.3g, Salt 1g