Ingredients
1.5 pounds boneless skinless chicken thighs, (or
breasts)
4 cups broccoli florets, cut into bite size
pieces
1 cup sliced mushrooms
1/2 cup onions, finely diced
1 cup canned coconut milk
½ teaspoon sea salt (more or less to taste)
1 teaspoon garlic powder
1 tablespoon curry powder
1 teaspoon smoked paprika
Sliced almonds
Instructions
Pre heat oven to 350. Place the raw chicken in a
pan, sprinkle with sea salt and pepper to taste, and add enough water just to
cover it. Bring to a boil and simmer for 12-15 minutes for thighs and
closer to 20 minutes for breasts. Remove the chicken from the water with
tongs and set aside. Add the broccoli to the same water and simmer for
3-4 minutes. Drain the broccoli but save the broth for later – now you have
some awesome chicken broth to add to recipes or to make a soup! Cut the
chicken into bite size pieces and place in a large mixing bowl. Add the
broccoli, mushrooms, onions, coconut milk, and spices and mix well.
Spread into a 9×11 glass baking dish and sprinkle the top with sliced
almonds. Bake in your pre-heated oven for 30 minutes. Serves 5.
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