A creamy one pan chicken dish with spice, smoke and creamy flavors paired with a cooling coleslaw
This Louisiana inspired dish is a great chicken and vegetable meal. You can use any cut of chicken but for this dish I used drumsticks. Simply cook the marinated chicken then start to build the creamy sauce in that same pan. Pair with a cooling coleslaw and enjoy this healthy easy recipe grain free!
Ingredients: 5 chicken drumsticks (300-400g) 2 tbsp. olive oil 3 tbsp. Cajun seasoning blend 2 cloves garlic minced 1/2 cup sliced zucchini 1/2 cup sliced red bell pepper 1 can chopped tomatoes 398ml 1/3 cup coconut cream Sliced red onion to top Fresh cilantro to garnish Sea salt to taste Coleslaw: 1 Cup shredded purple cabbage 1/2 cup shredded carrot 1/4 cup chopped cilantro 3 tbsp. avocado mayonnaise 1 tsp apple cider vinegar 1/4 tsp black pepper Sea salt to taste 1. Start by Adding chicken to a mixing bowl. Add 1 tbsp. of olive oil and 1 tbsp. of Cajun seasoning blend. Toss to coat chicken. 2: Chop Zucchini, red pepper and mince garlic. Add 1 tbsp. olive oil to a large pan and heat on medium-high. Add garlic and marinated chicken. Cook the chicken until just about done 12-15 minutes.
3: Add in the zucchini, red bell pepper and pour in canned tomatoes. Season with 2 tbsp. Cajun seasoning blend and sea salt to taste. 4: pour in 1/3 cup coconut cream and mix well covering chicken in sauce mixture. reduce heat to medium temperature, cover and simmer for 10-12 minutes to finish cooking. 5: To make the coleslaw, add shredded cabbage, carrots and cilantro to a mixing bowl. To dress add in the remaining coleslaw ingredients listed. Mix until thoroughly combined.
6: Garnish the chicken with chopped fresh cilantro and sliced red onions. Transfer to serving bowl and enjoy with side of coleslaw.