ASIAN CHICKEN WITH CAULIFLOWER & BROCCOLI PURÉE

ASIAN CHICKEN WITH CAULIFLOWER & BROCCOLI PURÉE

30 minutes

Ingredients

  • 600 grams skinless chicken thighs (boneless and)
  • 1 garlic cloves (boneless and)
  • 1 tablespoon extra-virgin olive oil ,
  • 2 tablespoons tomato passata (boneless and)
  • 1 teaspoon ground cardamom ,
  • 1 teaspoon cumin ,
  • 1 teaspoon paprika ,
  • 1/2 teaspoon Himal (boneless and)
  • freshly ground black pepper (boneless and)
  • 30 milliliters water ,
  • 500 grams broccoli florets ,
  • 1 tablespoon turmeric ,
  • H imalayan salt (boneless and)
  • 1/4 teaspoon nutmeg ,
  • 15 grams double cream ,
  • 15 grams parmesan cheese ,
  • 20 grams butter ,
  • H imalayan salt (boneless and)
  • freshly ground black pepper (boneless and)

Instructions

  • Instructions boil cauli and broccoli in salted water with turmeric for 5 mins. drain, blitz with immersion blender until smooth, then stir in nutmeg, cream, Parmesan and butter, plus salt and pepper to taste; set aside. in a frying pan or wok, pour olive oil, add minced garlic and cook for 10 secs. add chicken strips and all other ingredients. cook the chicken on medium-high heat for 10 mins, stirring often; taste test and adjust salt and pepper if required. re-heat purée and spoon onto serving plates. place chicken over the purée and serve.

Originally posted 2019-02-20 18:34:25.

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