Time: 40 Minutes
8 Chicken thighs
4 Buk choy
4 Garlic Cloves
2 Oranges (juice and zest)
400ml Coconut cream
Pre heat oven to 200
Mix half the garlic and the rest of the herbs with the coconut milk including the orange juice and zest.
Pre heat a pan to seal your thy off. Season them and at high heat cook them off 5min each side.
Place in a baking container and pour over the mixer and place in the oven bake till the chicken is done.
Heat a pan add your spinach and garlic with a splash of water cook for 10min ant the end of the cook add your honey for a little sweetness.
Keep checking your chicken and turning if needed make sure it doesn’t go dry.
Recipe courtesy of UCOOK.
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