Peshawari-Style Baked Chicken Thighs
We’ve used low-calorie swaps to borrow the flavours from our favourite Peshawari naan bread for this recipe. It’s so easy to make: leave everything to simmer in the pan and let the heat do all the work for you! The sweet and nutty mix of sultanas and almonds, combined with creamy coconut, make this chicken dinner a surefire favourite.
This recipe is currently only available in our book. You can get it here
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
We used a plant-based dairy alternative coconut milk to save on fat and calories, but you can use tinned coconut milk if you prefer, but adjust the nutritional values accordingly!
If you like plenty of spice, leave the seeds in the chilli.
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