Yinarr Meal Pantry

Chicken and Broccoli Bake

 

INGREDIENTS

 

2 cups diced chicken (thigh or breast)
2 cups broccoli
1 cup raw cashews
2 cloves garlic
1 cup brown onion, diced
1 cup chicken stock
1 tsp salt
1.5 tsp curry powder
1/2 tsp ground coriander
10 grinds fresh black pepper
Ghee
Optional: 1/4 cup flaxseed hazelnut meal

METHOD

Soak cashews overnight at room temperature in two cups of water.

Drain and  set aside to use in curry cashew sauce.
Heat a large electric frypan to medium high and add ghee.
Add the raw chicken to the pan. Season and cook until golden.
Add fresh broccoli onto the chicken. Cover and reduce the temperature to medium low to steam broccoli - 3-4 minutes

Curry cashew sauce

Place soaked cashews, chopped onion, garlic cloves, coriander, curry, salt and black pepper into a food processor.

Pulse 5 times then flip the switch to “on” and gentle pour in the cup of homemade hicken stock.

Blend until sauce is creamy. Be patient...this might take a few minutes.