COCONUT LIME CHICKEN & BROCCOLI

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COCONUT LIME CHICKEN & BROCCOLI

Bring in the sunshine with this zingy, zesty dish. 


One of the biggest challenges in teaching Dad how to cook is his dislike for vegetables - he has never enjoyed eating what he refers to as "green things". However, we all know that green, leafy vegetables are nature's gift to our guts, so I have to find creative ways of getting Dad to incorporate the dreaded green into his diet.

 Mum never simply boiled vegetables, but always prepared them with other ingredients to ensure they were bursting with flavor. Green beans, for example, were always made with garlic butter; the obligatory Christmas Brussels sprouts were tossed with roasted chestnuts, giving them a nutty, buttery taste. Despite these efforts, she still had to berate Dad at every meal to serve himself some veggies, whereupon he would protest and point to the three green beans on his plate.

 I actually created this recipe for my children, who also narrow their eyes with deep suspicion every time they spot a hint of green on their plates.  I can't claim that they now jump for joy every time I make broccoli, but they are pleasantly surprised by how tasty this recipe is. Coconut milk can be a little bland by itself, which is why I added a teaspoon of maple syrup to the mix. If you prefer a dish with a bit of a kick, try replacing the maple syrup with a teaspoon of chili powder.

COCONUT LIME CHICKEN & BROCCOLI (serves 4)

4 fillets of skinless, boneless chicken, cut into strips
2 limes (juice and zest)
1 head of broccoli, cut into florets
1 red onion, sliced
400 ml coconut milk
1 tsp maple syrup
1 tbsp olive oil
Handful of unsalted cashew nuts
Salt & pepper to taste

 Slice the chicken fillets into strips. Pop them into a ceramic bowl, mix them with the olive oil and lime juice, cover and leave to marinate for at least an hour in the fridge.

 Cut the broccoli into florets and steam for about 10 minutes until they are still slightly firm (add a knob of butter and half a teaspoon of sugar to the water for extra flavor).

 In a pan, heat some olive oil on a medium to high heat, then add the sliced red onion and brown the chicken, turning frequently. 

 Once the chicken is sealed, reduce the heat and add the coconut cream, maple syrup, lime zest, salt and pepper. Allow to simmer in the sauce for five minutes, stirring often. 

 Add the steamed broccoli to the pan along with the cashew nuts and continue stirring until the chicken is cooked through. Serve with rice.

 P. S. When Dad made this, he did point out that you could very well make this without the broccoli. I chose not to hear him. 

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Comments

  1. Ian26 March 2018 at 15:03

    Hello, this is Dad. I assisted in making this dish, well not really "assisted", but more like "watched, the preparation" by Jane, whilst I worked diligently away at downing some liquid refreshment. To speak frankly, I didn't expect wonders from this dish because I saw it being prepared (very easily), and with quite ordinary food - indeed, I was wondering what sort of "helpful" comment I could trot out when Jane would inevitably demand my opinion on the dish. I have to say however that I was quite overwhelmed when I tried it. It was a subtle blend of spicy, zingy, tasty and sweet - indeed It's was so good that I told Jane that I would have been willing to pay good money for this dish in a restaurant.

    ReplyDelete
    Replies
    1. Jane Caldas26 March 2018 at 15:44

      Thanks Dad! Looking forward to trying your version soon ;-)

      Delete
  2. Jilali2 April 2018 at 20:36

    Looks like a very balanced and delicious dish :-) Miam :-)

    ReplyDelete

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