Chicken Breast in Coconut Milk

14ChickenCoconutmilkIMG_0908Easy to make and very satisfying
Serves 4

½ onion, cut into thin wedges the long way
½ fennel bulb, core removed, cut into bite size pieces
1 cup cubed butternut squash
1 red bell pepper, cut into bite size pieces

1 tablespoon coconut oil

2 chicken breasts, cut into bite size pieces
black pepper
cayenne pepper
1 tablespoon coconut oil

1 can (14 fl oz / 410 ml) coconut milk
a generous sprinkle of turmeric

2 – 3 scallions, cut into thin slices on the diagonal

1 In a wok or pot sauté the vegetables in the coconut oil until tender
2 Lay the chicken pieces out on a flat surface and sprinkle with salt, pepper, cayenne and paprika. Pat the spices into the meat.
3 In a pan fry the chicken pieces in coconut oil briefly on both sides
4 Add the coconut milk, turmeric and chicken pieces to the vegetable sauté, bring to a boil and stir – let simmer 5 minutes
5 Just before serving add half of the scallions to the dish, save the other half to be sprinkled over the meal when plating

Serve over a bed of brown rice, quinoa or millet