What I’m eating this evening

This recipe just popped at the bottom of the latest Yuppiechef mail out and it looked so delicious I couldn’t help myself but drool over the recipe and scribble it down and pin it that minute. (Check out my alternatives to make it a little more paleo-y).

I love these, no fuss, throw it all together and pop-it-in-the-oven recipes. And this one looks goooood – too good not to share. So thank you to Yuppiechef and Lisa Grey.

Coconut and Lemongrass Chicken Bake



Prep time: 10 min | Cooking time: 45 min | Serves 4

8 free range chicken pieces, bone on (usually I don’t love chicken on the bone, but I’m making the exception here. Also, use the bones to make your own chicken stock in your Wonderbag).
250 g/1 cup coconut cream
1 lemongrass stalk, thinly sliced
1 small red chilli, thinly sliced (go easy on the chilli if serving to your kids).
1 lime, cut into rounds
2 Tbsp honey
2 Tbsp soya sauce
Salt and black pepper to season
250 g egg noodles (go with cauliflower rice if you’re going paleo).
200 g mange tout (also known as snap peas for us less fancy)

…and a bunch of coriander. We always need coriander.



1. Preheat the oven to 180°c.
2. Place the chicken pieces into an oven-proof casserole dish (something similar to the Yuppiechef Rectangular Baker). Top with coconut cream, lemongrass, chilli and lime rounds. Drizzle over the honey and soya sauce and season. (I’d squeeze some extra lime in too – love lime). 


4. Bake for 45 minutes, until the chicken is golden and cooked through.
5. Five minutes before the chicken comes out of the oven, prepare the noodles and snap peas. Place the noodles into a glass bowl, pour over boiling water and set aside for 3–4 minutes. Drain. Blanch the mange tout/snap peas in salted boiling water.


Pour yourself a glass of wine, call the family to the table and serve. (Yes please!)



Right, so I haven’t tried this recipe yet, but I don’t think I can stuff it up – I’ll let you know how it goes. Who doesn’t love Asian flavours, lemongrass, coriander, coconut milk… yummmmm.


All pics and recipe: www.yuppiechef.com

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