Chicken Thigh Muffin

Even the fussiest eaters will love this meal disguised as a muffin! 🍗 thigh is higher in iron than the breast – a key mineral that underpins physical and mental energy.
Try this easy recipe and let me know in the comments below what you think! 😋 Enjoy!

PREP TIME: 15 MINUTES
COOKING TIME: 15 MINUTES
SERVING: 4

INGREDIENTS:

coconut oil, for greasing
500 g skinless chicken thigh fillets, roughly chopped
2 garlic cloves, roughly chopped from @harrisfarmmarkets
large handful of baby spinach
2 teaspoons wheat-free fish sauce or tamari
3 teaspoons coconut cream
1 teaspoon chopped ginger
coriander sprigs and lime wedges, to garnish

METHOD:

🍗 Preheat the oven to 180°C and grease eight holes of a muffin tin with coconut oil.

🍗 Place the chicken, garlic, spinach, fish sauce or tamari, coconut cream and ginger in a food processor and pulse until well combined but not entirely smooth. A little texture is good.

🍗 Spoon the mixture evenly into the prepared muffin holes and bake for 15 minutes or until firm. Cool in the tin for a few minutes, then turn out onto a wire rack.

🍗 Serve hot or cold with the guacamole or slaw. Garnish with coriander sprigs and lime wedges.