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Preheat oven to 180°C/ 350°F.
Heat coconut oil in a pan on a medium heat and add your chicken thighs. Season generously and add chilli flakes. Fry until crispy on the outside and flip. Fry for a few more mins before removing and setting aside.
Now, add your onion and fry on a medium heat until soft. Add your garlic and chilli and fry for 1-2 mins. Now, add your passata, stir well, bring to a simmer and bring to a simmer and add oregano, red wine vinegar and basil, stir again and leave to simmer for 10 mins.
Now add your chicken stock and chicken thighs to the pan. Top your chicken thighs with mozzarella and cheddar and bake in oven for 20-25 mins.
Serve with 125g of cooked basmati rice and a side salad or green veg.
Nutritional Info
Per Serving:
Cals – 513
Carbs – 36g
Protein – 44g
Fat – 21g
Ingredients
Serves Serves 4
For the Chicken:
- Tbsp of coconut oil.
- 500g of skinless chicken thighs.
- Salt and pepper, to taste.
- Tsp of chilli flakes.
For the Bake:
- 1 onion - finely chopped.
- 3 cloves of garlic - crushed.
- 1 red chilli - finely chopped.
- 400g of passata.
- Tbsp of oregano.
- Tbsp of red wine vinegar.
- A bunch of fresh basil.
- 300ml of chicken stock.
- 100g of light mozzarella - grated.
- 100g of light cheddar - grated.
To Serve:
- 125g of cooked white rice (per portion).
- Side salad or green veg..
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