Wednesday, 30 December 2015

Paleo Chicken and Broccoli Divan

I bought some cashew nuts a while ago to make Hugh's Beef and Cashew Curry and as I don't rally like eating cashew nuts as a snack I was waiting for an opportunity to use the rest of the packet up. The internet came up with this.

I can now with all certainty say that I am unlikely to follow a paleo diet in the near future. I'm not all that fond of the gritty texture that comes with ground up nuts however creamy they are meant to become. Really, it was fine, perfectly edible if not all that exciting. I served it with pasta and carrots.

Paleo Chicken and Broccoli Divan
(Serves 4)

150g raw cashew nuts
1 tbsp oil
8 chicken thighs or 4 chicken breasts, cut into chunks
1 heat broccoli cut into florets, stem chopped
1 onion, chopped
2 cloves garlic, chopped
salt and pepper
2 tsp curry powder
½ tsp ground coriander
250ml chicken stock
40g ground flaxseed

Put the cashew nuts into a bowl and cover with water. Leave to soak overnight.

Heat the oil in a large frying pan over a medium high heat. Add the chicken and season with salt and pepper. Cook for about 5-6 mins until starting to turn golden. Then add the broccoli and a splash of water but don't stir. Cover the pan and reduce the heat to medium low. Leave for 3-4 mins.

Meanwhile make the sauce. Add the soaked cashews, onion, garlic, curry and coriander powders, salt and pepper to the food processor. Pulse several times to break down the nuts. Leave the food processor running and add the chicken stock leaving it to blitz until the sauce is as creamy as you can get it, this may take a few minutes.

Pour the curry cashew sauce over the broccoli and chicken and toss gently to combine. Continue simmering about 5 mins or until the sauce has thickened slightly.

Just before serving, sprinkle over the ground flaxseed.

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