- 1 garlic clove
- 1 brown onion
- 20 ml coconut oil
- 1 tbs seeded mustard
- 1 tbs honey
- 1/4 tsp ground tumeric
- 1 heaped tsp EDC stock
- 800 gms diced chicken thigh
- 2 tbs corn flour
- 50ml water
- 400ml coconut cream
- 250gms Greens of your choice
Add 1 garlic clove & 1 brown onion to bowl and chop sp 4 for 4 seconds, add 20ml coconut oil then sautee for 2 mins on Varoma.
Add 1 tbs seeded mustard, 1 tbs honey, 1 heaped teaspoon EDC stock, 1/4 tsp (or a sprinkle) of ground turmeric, 2 heaped tbs corn flour, 50 ml water & 800gm cubed chicken thigh. Stir well with spatula, insert butterfly & cook for 5 mins 100 degrees sp1 on reverse.
Add 400ml coconut cream & 250gm chopped greens (I use either broccali, kale, asparagus & snow peas) stir well and cook 100 degrees, 15 mins, on reverse sp2. (keep butterfly in)
Coconut Honey Mustard Chicken instructions
Adapted from a variety of recipes & tweaked to make it my own Xx
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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