Chicken Fattee with Lucy Bee Coconut Oil
Here at Natures Healthbox we couldn’t wait for the new Lucy Bee Cook Book.
Myself and my mother were each hoping it would arrive on our shift in the shop so we got to see it first.
I decided to cook one evening for my wife Zoe and my mum and we chose the Chicken Fattee recipe. We made a few changes to it and had pitta bread on the side rather than added to the meal. We kept pretty much to the recipe after that and it was absolutely gorgeous.
Gluten & Wheat Free
Serves : 4
- 4 Gluten Free Flatbreads. We used Wholemeal Pitta Bread.
- Lucy Bee Coconut Oil.
- 190g Brown Rice.
- 2 Boneless, skinless Chicken Breasts.
For the Aubergine Sauce:
- 2 medium aubergines, cut into 2cm cubes.
- About 4 tbsp Lucy Bee Coconut Oil
- 2 Garlic Cloves, finely chopped.
- 1 x 400g Chopped Tomatoes.
- 1 tsp Coconut Sugar.
- 1 tsp Ground Cinnamon.
- 1 tbsp Tomato Puree.
- 1 x 400g tin of Chickpeas, well rinsed.
- Himalayan Pink Salt & Ground Black Pepper.
For the Yoghurt topping:
- 1 small garlic clove. Peeled.
- Pinch of Himalayan Salt.
- 250g Greek Yoghurt.
To Serve: Handful of parsley leaves, chopped 10g pine nuts, toasted in a dry pan.
- Preheat the overhead grill to hot, brush the flatbreads with coconut oil and grill for about 5 minutes until crisp.
- For the yogurt topping, mash the garlic to a paste with the salt, using a pestle and mortar or by squashing it on a board using the flat side of a large knife. Put the yoghurt in a bowl, add the garlic and mix until smooth.
- For the sauce, melt 2 tbsp coconut oil in a large frying pan and fry the aubergine until soft, adding more oil if needed. Set aside.
- Melt another 2 tbsp coconut oil in the same pan and gently fry the garlic until soft and starting to turn golden. Add the chopped tomatoes, coconut sugar, cinnamon and tomato puree and cook gently for 15-20 minutes, adding a little water if it becomes too thick. Return the aubergine to the pan with the chickpeas and stir to mix. Adjust the seasoning and set aside. Meanwhile, cook the rice according to the packet instructions.
- Slice the chicken breasts in half horizontally, by placing the palm of your hand on the breast and using a sharp knife to slice across, taking great care as you cut. Slice each halved fillet lengthways into thin strips.
- Melt 1tbsp coconut oil in the frying pan. Season the chicken, add to the hot oil and quickly fry until cooked, about 5 minutes each side. Remove and set aside.
- Using one big serving dish, start with a layer of broken up crisp flatbreads then add a layer of the aubergine sauce. Add the rice, then the sauce, followed by the chicken strips. Finally, add the yoghurt topping and scatter over the parsley and pine nuts.