Tuesday, March 25, 2014

Popular Paleo's Chicken Divan


Since I was a bit a of a broccoli-phobe until adulthood, I don't know that I ever ate chicken divan. So I can't say from experience whether or not this tasty recipe from Popular Paleo resembles the "real" thing.

I can certainly vouch, however, that it's a breeze to make and crazy delicious! Ciarra really nailed this one and I'm really pleased to share it.

I made a couple of tweaks, but largely stuck to the recipe. I decided to sauté the onion and garlic before adding it to the cashew sauce, which mellowed them out nicely. I also used almond meal to make my breadcrumbs as I'm not a huge fan of flax on its own.

The caveman is in Peru on business this week, so I really had to watch that I didn't eat 2 portions' worth at dinner! In his absence, however, I'm pretty psyched to have plentiful leftovers.

Popular Paleo's Chicken Divan
adapted from Popular Paleo

1 lb. diced chicken breasts or thighs
1 large head broccoli, cut into florets
1 cup raw cashews, soaked overnight if you don't have a high-powered blender
3 cloves garlic
1 medium yellow onion, diced
1 cup organic chicken broth
1 tsp. salt
1.5 tsp. curry powder
1/2 tsp. ground coriander
fresh ground black pepper
ghee or coconut oil, for cooking
for "breadcrumbs": almond meal, salt, pepper & garlic powder

Heat about 1 tsp. of ghee in a small skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until soft and golden. Remove to blender or food processor. Add cashews and salt, curry powder, coriander and some fresh ground pepper. Turn on machine and slowly pour in chicken broth. Allow to process until smooth, scraping down the sides as necessary. Taste for seasoning and set aside.

Heat 1 tbs. ghee in a large skillet and add chicken. Season with a little salt and pepper and cook for about 5 minutes or until no longer pink. Add broccoli florets to skillet and lower heat. Cover skillet and simmer for 3-4 minutes or until broccoli is steamed and bright green.

Pour cashew sauce into skillet and stir to coat broccoli and chicken. Cook for a couple of minutes or until sauce has thickened. Remove from heat.

Using the same skillet you cooked the onion and garlic in, melt another tsp. of ghee. Add 3 tbs. almond meal and season with a little garlic powder, salt & pepper. Cook, stirring often, for a couple of minutes or until almond meal has begun to turn golden.

Scatter almond meal "crumbs" on top of skillet before serving.

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