Thursday, 27 February 2014

Orange Chicken with Cauliflower Carrot Mash

This felt like a really healthy but really filling dish. It as also very simple to make. It was nice to have something oriental without rice or noodles as well, the mash worked perfectly and I will definitely be trying it again. It also froze really well.

Orange Chicken with Cauliflower Carrot Mash
(from A Life of Flavour)
(Serves 4)

For the mash
1 large head cauliflower, washed and cut into florets
3-4 carrots, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
1/2 tbsp dried rosemary
1/2 tbsp dried thyme
1 tbsp oil
2 tbsp butter
salt and pepper

For the chicken
4 chicken breast, cut into bite size pieces
3 tbsp oil
2 oranges, juiced and zested
1 tsp fresh ginger, grated
3 tbsp soy sauce
3 spring onions, chopped

Bring a pan of water to the boil, add the cauliflower and carrots and cook for about 12 mins.

Heat the oil in frying pan over a medium heat. Saute the onion, garlic, and herbs until the onion is translucent. Season with salt and pepper. Set aside.

In a small saucepan, add the orange juice, zest, ginger, and soy sauce. Heat over medium heat and bring to a simmer, leave to reduce and thicken while the chicken cooks, but watch it doesn't burn.

In a frying pan, heat the oil over medium high heat. Add the chicken and cook until golden and browned. Add the sauce to the chicken and stir to coat.

Drain the cauliflower and carrot  and add back to the pan along with the onion mixture and the butter. Season and then blitz with a hand blender until smooth. Divide between four plates and serve the mash along side the chicken and sprinkle the spring onions over the chicken.

1 comment:

  1. This sounds like a great idea! Thanks for the inspiration.