Creole Chicken in Coconut Sauce

2 tbs oil
8 chicken thighs
1 onion, chopped
4 tsp Schwartz Grill & Sizzle Special Blend Cajun
1 red pepper, diced
2 sticks celery, sliced
227g (8oz) tin pineapple chunks, drained
2 tbs flour
225ml (8fl oz) ckicken stock
40g (1½oz) creamed coconut
STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Heat the oil in a large frying pan and fry the chicken and onion for 3-4 minutes until browned. Add the Cajun Special Blend and fry for a further 1-2 minutes.



STEP 2

Remove the chicken and place in an ovenproof dish. Add the pepper, celery and pineapple to the pan and fry for 1-2 minutes. Stir in the flour and then gradually add the stock and coconut. Bring to the boil, stirring until thickened.



STEP 3

Pour over the chicken. Cover and bake for 1 hour, stirring half way through. Serve with rice
Serves 4 EASY Cook 1 hr 10 mins