15minsprep/1hourcooktime serves 4-6
1 cup chopped mushrooms
4 medium sized carrots chopped
2 potatos (or sweet potato) chopped
1/2 a leek thinly sliced
1/2 an onion diced
1tsp crushed garlic or 3 cloves
1stp seeded mustard
1 can coconut cream
1 cup of chicken stock
Cyenne Pepper to taste for heat
Preheat oven to 180 degrees celcius.
Add chopped carrots and potato to oven proof dish.
In a hot pan fry garlic, leek, mushrooms, onion, then add to oven dish.
Brown chicken either in whole pieces or cubed as your preference and add coconut cream, stock, mustard and cyenne pepper. When simmering / warm pour into dish with veges. Add more stock if needed to cover.
Cover dish and bake in oven for 1 hour.
Serve over rice or mash with your fave greens on the side!
*add any veges to the oven dish that need using! This is a great throw in whatever is in your fridge recipe. We love to add chopped spinnach for colour and extra greens!