Recipe: Creole Chicken in Coconut Sauce

CREOLE CHICKEN IN COCONUT SAUCE

2 tbsp oil
8 chicken thighs, skinned
1 onion, chopped
1 tbsp Schwartz Cajun Grill & Sizzle Seasoning (Cajun seasoning)
1 red pepper, diced
2 sticks celery, sliced
1 (8 oz) can pineapple chunks, drained
2 tbsp flour
1 cup chicken stock
1 1/2 oz creamed coconut
hot cooked rice (to serve)

Preheat the oven to 350 degrees F (180C, Gas Mark 4).

Heat the oil in a large frying pan and fry the chicken and onion for 3-4 minutes until browned.

Add the Cajun Seasoning and fry for a further 1-2 minutes. Remove the chicken and place in an ovenproof dish.

Add the pepper, celery, and pineapple to the pan and fry for 1-2 minutes.

Stir in the flour and then gradually add the stock and coconut. Bring to the boil, stirring until thickened. Pour over the chicken.

Cover and bake for 1 hour, stirring half way through.

Serve with rice.

Serves 4