Chicken, Almond and Cranberry Casserole

Chicken, Almond and Cranberry Casserole

  • Servings: 4
  • Difficulty: easy
  • Print


  • 3 tablespoons coconut oil
  • 1 cup cassava or almond flour
  • 3 tablespoons chia seeds
  • 6 chicken thighs or breasts, bone in, skin remove
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 cup cream or coconut milk
  • 1 teaspoon chopped fresh rosemary
  • 1⁄4 cup sliced almonds
  • 1⁄4 cup dried cranberries


  1. Preheat oven to 180 ̊C.
  2. Heat 2 tablespoons oil in a sauté pan over medium-high heat.
  3. Season flour with chia seeds, salt and pepper then dredge chicken in seasoned flour and brown chicken on both sides.
  4. Place chicken in a baking dish.
  5. Turn heat to medium and heat remaining 1 tablespoon oil.
  6. Add onion sauté until onion is translucent, about 5 minutes.
  7. Add garlic and cook 1 minute.
  8. Add cream or coconut milk, and rosemary, plus salt to taste.
  9. Bring to a simmer.
  10. Pour over the chicken. Cover with foil and bake for 30 – 45 minutes, until cooked through.


Categories food, healthy eating, recipesTags ,

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