Servings 4: 237 calories per serve
2 tablespoons coconut flour 4 chicken thigh fillets
2 red onions, sliced
2 cloves garlic, minced
1 teaspoon ground cinnamon 1 teaspoon grated ginger
1 teaspoon cumin
1 teaspoon smoked paprika
410g tinned tomato purée
2 green chilli, deseeded
2 tablespoons manuka honey
1⁄4 cup currants
1 cup chickpeas, cooked
1⁄2 cup chicken stock
Cauliflower rice and leafy greens, to serve.
Coat chicken in coconut flour and seal in frying pan until golden on each side. Remove from pan and set to one side.
Fry onion in the same pan until softened.Add garlic and spices and cook until fragrant.Add the chicken, tomato, chilli, honey, currants, chickpeas and stock, and cook until liquid has reduced and chicken is cooked through. Serve with cauliflower rice and leafy greens.