Our sides were mashed yams (not sure what kind I bought, since they were not orange but still sweet tasting) and sauteed spinach with sliced garlic. All we heard were our sighs on contentment with each bite of this delightful dinner.
Creamy Chicken Verde Bake
Makes 2 servings
1 pound chicken parts (I used 4 chicken thighs, weighing 1 1/4 pounds with bone and skin)
1 cup Green Verde Salsa
7 ounces canned coconut milk (I used light coconut milk)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon arrowroot, dissolved in 1 tablespoon cold water
Preheat oven to 400 degrees.
Place the chicken in a large glass baking dish.
Mix the salsa, coconut milk, salt and fresh ground pepper in a mixing bowl.
Pour over the chicken.
Bake for 50 minutes, and add the arrowroot/water mixture to the verde sauce, stirring everything to incorporate evenly.
Bake 30 minutes longer or until the sauce has thickened, and the chicken is cooked through. Sprinkle with chopped cilantro just before serving.
Slightly adapted from My Living Nutrition