Cooking the chicken in coconut milk gives a wonderful flavor and texture to the recipe. It’s also the perfect picnic food, easy to pack and you don’t need utensils to enjoy it. Served as finger food with the asparagus spears, it’s like a uniquely delicious twist on fish and chips!

For Cleanse, Gut and Refresh Serves two Prep time: 15 minutes

Cooking time: 30 minutes

Ingredients

2 free-range/local (if you can) chicken thighs (leave skin on)

2-3 tablespoons coconut oil

1 can full-fat coconut milk

1/2 cup water

2 teaspoons fresh sage

2 teaspoons fresh oregano

zest of 1 lemon, cut into thin half moons

1 handful of asparagus per person

sea salt to taste

Directions

Season the chicken well with sea salt and black pepper.

Heat a large oven proof skillet over medium high heat. Add a few tablespoons of coconut oil then once hot, add the chicken, skin side down. Brown well (3-4 minutes) before flipping to brown the other side. Pour in 1 cup of coconut milk along with ½ cup water and allow to simmer slowly until the thighs cooked through and become tender. Add the asparagus to the pan in the last 1o minutes of cooking to steam in the braising liquid. Remove from heat and let cool. Once tender, season with sea salt and stir in the lemon and freshly chopped herbs. Serve with steamed asparagus. Recipe//Frank Giglio Photography//Jenny Nelson