Creamy Sundried Tomato Pesto Chicken


Serves 4

8 chicken thighs and drumsticks, skin and bone in
Salt and pepper
2 Tbs Olive oil
2 onions, sliced
2 garlic cloves, sliced
125g sundried tomato pesto
2 Tbs honey
1 tin coconut milk
160g sugar snaps/mange tout


Season chicken with salt and pepper. Heat oil in a pan, then add chicken and cook until browned on both sides.

Remove chicken from the pan and set aside. To the same pan, add more oil if necessary, then add the onions and garlic and sauté over medium heat until onions have softened.

Stir in the tomato pesto, honey and coconut milk, then bring to a simmer. Return the chicken to the pan, cover and simmer for 20 minutes until chicken is cooked through and the sauce is slightly reduced.

Stir in the sugar snaps, season to taste then simmer for another minute.

Serve with steamed rice to soak up the sauce.