Serves 6 – 8

8 – 10 chicken thighs

2 tbs Avocado or coconut oil
2 medium onions, quartered
6 cloves of garlic, crushed
4 baby marrows, thinly sliced, lengthwise
1 red pepper, seeded and thickly sliced into strips
250 g mushrooms, cut into chunks
125 ml made natures choice vegetable stock
20 ml dried oregano
50 – 60 ml fresh lemon juice
10 ml grated lemon rind
Himalayan salt and freshly ground black pepper to taste
15 ml corn flour, mixed with water to form a paste


Heat the avocado or coconut oil in a frying pan.

Brown chicken pieces, skin side first, on both sides, then remove from pan. Add onions and garlic and sauté until lightly browned, but not cooked through. 

Add other vegetables one at a time and sauté until vegetables are lightly brown. Spoon vegetables out and set aside. 

Return chicken to your pan. Combine stock, herbs, lemon juice, and rind. Pour over chicken pieces and season to taste. 

Cover with lid and simmer over a low heat until done.

Return vegetables to your pan. Simmer for an additional 10 – 15 minutes or until chicken and vegetables are cooked through. Stir in corn flour and simmer until thickened.