1small head cabbage, between 1 to 2 lbs, cut into wedges
1cupred onion wedges
1Granny Smith apple, cut into wedges
1cupcanned coconut milk
Fresh chopped parsley for garnish
Preheat oven to 425 degrees F/218 degrees C.
Drizzle 1 tablespoon oil over a rimmed sheet pan. Evenly space chicken thighs on prepared pan, season with 1/2 teaspoon salt and pepper to taste, then drizzle with another 1 tablespoon of oil. Roast chicken for 15 minutes. Remove pan from oven and nestle cabbage, red onion and apple wedges all around the chicken. Season cabbage, red onion and apple wedges with remaining 1/2 teaspoon salt and pepper to taste, then drizzle with remaining 1 tablespoon oil. Return sheet pan to oven and roast for another 20 minutes, until chicken is golden and cooked through.
Meanwhile, in a small bowl add coconut milk, mustard powder and a pinch of salt and pepper, whisk to combine.
Remove pan from oven, give vegetables a quick toss to ensure even browning. Pour coconut milk mixture over cabbage, red onion and apples only, then sprinkle with mustard seeds. Return sheet pan to oven and roast for 10 minutes, until coconut milk mixture has reduced and edges of cabbage wedges have browned. Serve immediately, garnished with chopped fresh parsley.
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