Create this casserole as a Sunday dinner or a midweek meal that the whole family will love.


  • 1kg chicken Pieces ( i made for left overs in the week, use less chicken for less people)
  • 500g Mushrooms
  • 1 tin Coconut Milk
  • Chicken Stock
  • 1 Large Onion
  • 3 tbs Ghee
  • 1 tbs Mustard
  • 1 tbs Garlic
  • Dried Sage
  • Dried Thyme
  • Salt and Pepper to taste


  • Pre heat Oven to 180′
  • Sprinkle dried herbs onto the chicken pieces and rub in.
  • Heat 2 tablespoons of ghee in a pan and brown chicken, 2-3 minutes per side. Whilst the chicken is browning chop the mushrooms and onion.
  • Remove chicken and place in an oven dish.
  • Add 1 tablespoon of ghee to the pan
  • Add the onions to the pan and soften.
  • Add the mushrooms and garlic to the Onions and turn pan onto low.
  • Add chicken stock, mustard and Coconut milk to the Mushroom/ onion mix and cook on low for 3-5 minutes.
  • Pour over chicken and cook in the over for 45 minutes.

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