Spanish Chicken Casserole


  • 3 tbsp of coconut oil, plus a little extra to grease the baking dish

  • 6 palm-sized chicken thighs

  • 4 garlic cloves, crushed

  • 3 tsp of ground paprika

  • 1 tsp of ground cumin

  • 1 bottle of passata

  • 1 bunch of kale, roughly chopped

  • ½ tsp of sesame seeds


  1. Preheat oven to 180°C.

  2. Grease a medium to large, deep baking dish with coconut oil and lay the 6 chicken thighs flat and side-by-side.

  3. Combine garlic, paprika and cumin in a small bowl with 2 tablespoons of coconut oil to create a seasoned marinade.

  4. Pour or paint the marinade onto the chicken thighs until nicely coated on the top side.

  5. Pour the whole bottle of passata over the chicken thighs to evenly cover.

  6. Sprinkle the chopped kale over the top of the chicken.

  7. Drizzle 1 tablespoon of coconut oil over the kale, then sprinkle with the sesame seeds.

  8. Bake in the oven for approximately 45 minutes or until the chicken is cooked through.