Coconut and thyme Chicken Thigh Cake

Prep everything first: chop the aromatics, measure the coconut and thyme elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the scotch bonnet and the rest of the coconut and thyme flavours, letting them cook out for a minute until fragrant.

Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.