Mon, 28 September 2020
Chef: Nicola Halloran, author, 'The Wonky Spatula'
Chicken and Broccoli Bake
(Serves 4–6)
I am all about comfort food and this chicken and broccoli bake is the ultimate comfort food. It’s a serious crowd pleaser and makes for the best ever leftovers. It works just great with all parts of the chicken, whether you want to go whole chicken or try out legs/thighs – whatever you have on hand, so feel free to play around.
This recipe is Gluten Free & Dairy Free
Ingredients
4 chicken breasts, sliced into strips
1 large onion, sliced
2 carrots, peeled and sliced
2 stalks of celery, sliced
1 head of broccoli, separated into florets
200g creamed coconut
1 bay leaf
1 clove of garlic, minced
1 large handful of parsley
1 tbsp arrowroot powder
For the crust:
1/2 cup ground almonds
1/2 cup oats (GF)
1 tbsp dried thyme
3 tbsp mixed seeds
1/2 tbsp dried parsley
1 tbsp grassfed butter
Method
1. Preheat your oven to 180°C / 350°F.
2. In a large saucepan add the chicken, onions, carrots, celery, parsley and bay leaf and fill with water until everything is nicely covered.
3. Slowly bring the mixture to the boil before reducing to a simmer for 25–30 minutes.
4. Strain the cooking liquid into a smaller saucepan and bring to the boil until it has reduced down to about 1 pint of liquid.
5. In the meantime, place the chicken and vegetables in an ovenproof dish and set aside while you prepare the broccoli.
6. Next, blanch the broccoli in boiling water for 5–7 minutes until tender; remove from the water, refresh under cold water, and add to the ovenproof dish with the chicken and vegetables.
7. Once the broth has reduced, stir in the creamed coconut and allow the mixture to heat through before adding the arrowroot powder to thicken.
8. Pour the sauce over the chicken and vegetables, giving it a good mix to ensure everything is generously coated in the sauce.
9. Finally, to make the crust, melt the butter and mix with all of the topping ingredients, then spread evenly over the chicken mixture before placing in the oven.
10. Bake in the oven for 15–20 minutes. Serve and enjoy!
