Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 200 ml of full-fat coconut milk, 30 ml of fresh lime juice, 15 ml of extra virgin olive oil, 4 minced cloves of garlic, 15 grams of grated fresh ginger, 10 grams of Lebanese seven-spice blend, 5 grams of sea salt, and 2.5 grams of freshly ground black pepper to create the marinade.

2. 2

   Add 800 grams of chicken thighs to the marinade, ensuring each piece is fully coated, then cover the bowl and refrigerate for at least 2 hours or preferably overnight.

3. 3

   Preheat your oven to 200°C (400°F); then on a large roasting pan, toss 1 thinly sliced large red onion and 1 sliced large red bell pepper with 15 ml of extra virgin olive oil, 2 grams of sea salt, and 1 gram of freshly ground black pepper.

4. 4

   Arrange the marinated chicken thighs over the seasoned vegetables on the roasting pan, pouring any remaining marinade over the chicken and vegetables.

5. 5

   Roast the chicken and vegetables for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F), basting once halfway through with the pan juices.

6. 6

   Pour the remaining 200 ml of full-fat coconut milk over the roasted chicken and vegetables, gently stirring to combine with the pan juices, then return to the oven for an additional 5-7 minutes to warm through and slightly thicken the sauce.

7. 7

   Remove the roasting pan from the oven, allow it to rest for 5 minutes, then garnish generously with 15 grams of fresh chopped cilantro before serving.