INGREDIENTS
6
chicken thighs
2 tbsps
coconut oil
400 gs
full fat coconut milk
1 serving
lime juice
1
scotch bonnet chilli
1/3 cup
chicken stock
1 tsp
ginger paste
5
garlic cloves
1 small
onion
1 serving
salt and pepper
1
spring greens
2 tbsps
parsley and more to serve