Chicken with rosemary and coconut cream

INGREDIENTS: (Serves 4)

4 boneless chicken thighs, halved
1 onion, finely sliced
½ lb button mushrooms, quartered
4 cloves of garlic, finely chopped
2 bay leaves
Fresh rosemary, finely chopped
Olive oil
¼ tin of coconut cream
Zest of 1 lemon
Juice of ½ lemon
Spring onion, finely chopped
Boiled rice

METHOD

Heat 2 Tbsp of oil
Add 1 bay leaf and 1 tsp of chopped rosemary
Season and fry the chicken on medium heat until brown all over (10 minutes)
Remove the chicken leaving all the juice
Add the onion and soften on low heat for 4-5 minutes
Add the mushrooms, garlic, bay leaf and rosemary
When the mushrooms are soft, add the lemon juice and coconut cream
Season
Return the chicken to the pan
Cook for a further 10 minutes on low heat
Sprinkle the lemon zest and spring onion
Serve with boiled short grain rice.