Lemon, Caper, Chicken Piccata
Gluten free, healthy, easy chicken dinner
Servings: 4
Equipment
- Pressure cooker
- frying pan
Ingredients
- 600 grams chicken thighs, with skin and bone (optional)
- 3 tbsp buckwheat flour
- 2 tbsp tapioca flour
- 3 tbsp grass fed butter, ghee or coconut oil
- 3 cloves garlic, crushed
- 1 red onion, diced
- 1 cup chicken bone broth or organic broth
- 1/2 cup coconut cream
- 1 tbsp mild yellow mustard
- 1 cup organic frozen peas
- 1/2 bunch parsley, finely chopped
- 1/4 cup capers
- salt and pepper to taste
- 1 lemon, juiced
Instructions
- Place flour into a bowl and mix your chicken through to cover well.
- In a frying pan melt butter and fry chicken quickly to brown on each side (not to cook through).
- Into the pressure cooker add chicken, broth, coconut milk, peas, garlic, onion, parsley, lemon juice, mustard.
- Pressure cook for 20 minutes.
- When finished cooking ladle some juice into a cup. Mix in the tapioca flour and stir well to remove lumps. Add back into pot while it's still boiling hot to thicken.
- Also mix in capers and season with salt and pepper.
- Serve on a bed of rice (or cauliflower rice) with steamed leafy greens.
- Garnish with extra parsley or coriander.