Try out these lactose-free recipes
Whether you are lactose intolerant or want to cut back on dairy, try these delicious recipes.
Prep time: 15 minutes Cooking time: 30 minutes Serves: 2–3 8 chicken thighs, boneless and cooked
2 cups coconut cream
1 tablespoon (15ml) oil
1 onion, chopped
2 garlic cloves, crushed
2 cups (500ml) vegetable stock Salt and pepper
½ cup cherry tomatoes Handful parsley, finely chopped
Grilled asparagus, for serving Mashed butternut, for serving
Blanched peas, for serving
Mixed herbs, for serving 1. In a large pan, fry onion and garlic until soft.
2. Add chicken thighs and stock. Season with salt and pepper. Cover with a lid and cook until tender.
3. Add coconut cream, cherry tomatoes and parsley. Cook until slightly thickened.
Serve with asparagus, butternut, peas and herbs.