Spicy Chicken and Potato Bake
Preparation Time:
30 min
Difficulty:
Intermediate
Ingredients:
- 200g Rice Flour
- 3 Green Chillies, chopped
- 1 Onion, diced
- 300g Organic Chicken, cut into pieces
- 2 Potatoes, peeled and cubed
- 4 cloves Garlic, minced
- 1 inch Ginger, grated
- 2 tbsp Soya Sauce
- 1 tsp Sea Salt
- 2 tbsp Vegetable Oil
- 2 tbsp Coconut Oil
Instructions:
- Preheat the oven to 200°C (400°F).
- In a pressure cooker, heat 2 tbsp of Vegetable Oil and sauté the diced onion until translucent.
- Add the minced garlic and grated ginger, cooking until fragrant.
- Add the cubed potatoes and chicken pieces, season with sea salt, and sauté for a few minutes.
- Add 1 cup of water, cover, and cook under pressure for about 10 minutes until the chicken and potatoes are tender.
- Release the pressure and transfer the chicken and potatoes to a mixing bowl.
- Add the chopped green chillies, rice flour, and soy sauce into the bowl, mixing everything well to combine.
- Grease a baking dish with 2 tbsp of coconut oil and pour the mixture into the dish evenly.
- Bake in the preheated oven for about 15 minutes or until the top is golden brown and crispy.
- Let it cool slightly before serving.