Yesterday I used the coconut oil to fry onions in for a lentil soup with a bit of an Indian twang. I love the very slight hint of coconut that this soup has, but if coconut isn't you thing or you can't find the oil, butter will work well too, and the spices are so strong that you won't miss the coconut.
This recipe is a family favourite. The great thing about it is that you really can't mess it up. Once I made this and burned the chicken and it still came out well. Last night I made it with left over breaded chicken fingers and I have to say the reworked leftovers were better than the original dish.
Chicken Oregano can be made up to 3 days in advance and it makes fantastic leftovers.
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