Thursday, 5 December 2013

Creamy Chicken and Mushroom with Kumara Mash

I have just arrived back from the oral surgeon for my pre-consultation for surgery to remove an impacted wisdom tooth - all booked and ready to roll for mid January! I am predicting I may be posting plenty of soup recipes that week! Thank goodness there was no availability before Xmas - can you imagine having to sit through xmas day eating soup and pureed apples while everyone else feasts on all the wonderful delicacies that Xmas has to offer!

It sounds really sad, but in a way I am almost looking forward to the day of surgery as the op itself is booked for first thing in the morning so I will be drowsy for the rest of the day and will be forced to sit, relax and do nothing at all but recover! I have visions of sitting propped up in bed, watching movies, reading books and taking naps whenever the mood takes me - A girl can dream right?!!

Last night for dinner we had a gluten free, grain-free, dairy-free, nut-free, soy-free, sugar-free version of  Chicken Alfredo - minus the pasta! Delicious, creamy and full of flavor this is a dish you can modify in so many ways. I added spinach and bacon to the traditional chicken/onion/mushroom combo, and I served it with kumara mash instead of the traditional pasta. There are some really good gluten-free pastas now available on the market for anyone who likes to stick with the pasta option, and there is also the choice of kelp noodles or making zucchini noodles for those who are opting for grain-free but prefer to stick to a 'pasta-like' option.

Creamy Chicken and Mushrooms

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

800g Chicken Thighs, chopped
270ml coconut milk
2 cups button mushrooms, sliced
2 onions, sliced
1 cup spinach, rinsed well and roughly chopped
4 rashers bacon (optional), diced
4 cloves garlic, grated or finely diced
2 tbsp coconut flour or tapioca
1 tbsp coconut oil
salt and pepper to season

1. In a large pan, heat oil over a medium heat. Add chicken and cook until lightly browned.
2. Add onions, garlic, bacon and mushrooms and cook until softened.
3. Add coconut milk, spinach and coconut flour (add a tbsp or 2 to the coconut flour to make a paste before adding to the pan). Simmer for 5-10 minutes until chicken is cooked through. Season to taste

Serve with kumara mash, roasted pumpkin chunks, and steamed vegetables (I did broccoli and carrots - very kid friendly!)

To make kumara mash, chop 1 large or 2 small kumara, and add to boiling water. Cook until soft, drain water. Add 1 tbsp coconut oil, butter or ghee, salt and pepper and 1 tsp wholegrain mustard. Mash or puree until smooth - I like mine with a few chunks still in it, but everyone has a different preference. If it seems a little thick, add a bit of almond or coconut milk and mix in well to thin it a little.