Serves 6
This is a great weeknight meal to serve when you want to cook dinner fast! It is filling from the chickpeas and biscuit topping, and the coconut milk gives the dish a great light flavor. Feel free to add whatever diced veggies you like to the filling and whatever seeds you like on top of the biscuits. The biscuits are so light and fluffy, and they complement the flavorful chicken stew that has a great kick from the sweet chili sauce. I hope your friends and family enjoy this dish as much as we did!
Filling
- 1 Tbsp olive oil
- 2 spanish onions, diced
- 3 Tbsp flour
- ¼ cup white wine
- ¼ cup sweet chili sauce
- 1½ cups low-sodium chicken broth
- 1 pound cooked diced chicken breast
- 1 pound frozen mixed vegetables
- 1 (15 oz.) can chickpeas, drained and rinsed
- 2 Tbsp coconut milk
- Kosher salt and pepper, to taste
Topping
- 1¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp sugar
- ¼ tsp fine sea salt
- 3 Tbsp coconut oil
- ¾ cup cold coconut milk
- 2 tablespoons white sesame seeds, for sprinkling
Add oil in a large skillet over medium-low heat. Add onions and cook for about 20 minutes, or until caramelized. Add flour and stir with a wooden spoon. Cook for 2 minutes, or until lightly brown. Stir in wine and cook until evaporated. Stir in broth, chicken, vegetables and chickpeas. Boil over high heat then stir in coconut milk, kosher salt and pepper, to taste. Simmer over low heat for 10 minutes, or until thick. Pour into a casserole dish. Preheat the oven to 425 F. Rub coconut oil into the dry ingredients. Stir in coconut milk. Dust the counter with flour. Press into a large circle. Cut into rounds using a glass. Arrange biscuits on top of filling. Spray with cooking spray and sprinkle with sesame seeds. Bake for about 20 minutes, or until biscuits are golden brown.
By Chef Y, aka Yitzi Taber
Chef Y, aka Yitzi Taber, is a personal chef who has cooked for many families for events and festive meals. Contact him at 201-63-YITZI or [email protected].
