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tomato and coconut chicken

tomato and coconut chicken

This is perfect for introducing your children to spices. It's not that hot, so I add a couple of dried chillies when I cook it for some extra heat. If your children aren't used to spices then don't add any chillies the first time you make it and then introduce gradually. Don't be put off by the long list of spices it's a very simple dish and the oven does the hard work!




1 tablespoon coconut oil
1 large onion chopped
1 red pepper sliced
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 teaspoon turmeric
1 teaspoon cumin
 1 teaspoon smoked paprika
1 teaspoon garam masala
1 teaspoon ginger
680g bottle of passata. Check to make sure no added sugar. We use the Biona Organic Rustica Passata which we buy from Ocado.
400ml of coconut milk either tinned or from a carton
12 organic chicken thighs
2-4 dried chillies (optional)
4 handfuls of fresh spinach



  • Preheat the oven to 160°C

  • Add the coconut oil to a large casserole dish and cook the onion and red pepper at a gentle heat.

  • While these are cooking measure all the spices into a small bowl.

  • When the onion and pepper mix is soft add the spices and stir until the aroma is released.

  • Add the chicken thighs and gently stir everything together for a few minutes.

  • Next add the passata and the coconut milk to the pan and stir again.

  • If using the chillies then add them to the pan now.

  • Now place in the preheated oven for 2 hours.

  • When cooked remove from the oven and stir in the spinach until wilted.

  • Serve with brown rice and a side of steamed broccoli.


The Health Boost Tip

This is easy to make ahead. Can also be doubled and frozen, but if doing so don't add the spinach until you have defrosted and reheated. The chicken thighs become very tender in this dish, but if you prefer to use chicken breast then shorten the cooking time otherwise they will dry out.

Download a printable version here

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