Servings: 4 Servings
Calories: 450kcal
Ingredients
For the Sauce
- 1 cup raw cashews
- 1½ cups water
- ½ tsp kosher salt
- 1 cup chicken stock
- 2 cloves garlic minced
- 1 cup white or yellow onion diced
- 1½ tsp curry powder
- ½ tsp coriander
- black pepper to taste
For the Chicken
- 1 pound boneless, skinless chicken thighs
- 1 tbsp butter or olive oil
- salt and black pepper to taste
- 2 cups broccoli florets
- ¼ cup flax seed meal use breadcrumbs if not gluten-free or Paleo
Instructions
Cashew Sauce
- Soak the raw cashews in the water for a minimum of 2 hours (max overnight) at room temperature.
- Drain the liquid from the cashews and transer to a food processor.
- Add the garlic and onion to join the cashews in the food processor. Pulse to break down the ingredients down first. Then add the salt and spices, puree until smooth.
- Add the stock to the food processor and continue blending. Puree until the sauce is creamy and smooth. Season with black pepper, to taste.
- The Chicken Divan sauce is now ready. Set this aside.
Chicken
- Heat a large skillet to medium-high heat and add the butter or olive oil.
- Once hot, place the chicken thighs into the pan and season one side with your preferred amount of salt and pepper.
- Cook for 3 minutes on the first side, then flip.
- Add the broccoli florets over top the chicken--don't mix. Cover the pan and reduce the temperature to medium-low. The broccoli should steam like this for 3 to 4 minutes, or until lightly steamed but still crunchy.
- Pour the reserved Chicken Divan sauce and carefully pour it over the broccoli and chicken. Gently combine.
- Increase the heat to medium and continue to simmer, uncovered, for at least 5 minutes, or until the sauce has thickened slightly.
- Just prior to serving, top everything with the flaxseed meal (or breadcrumbs if you don't need to be gluten-free or Paleo) and serve directly from the skillet.
Nutrition
Sodium: 531mg | Calcium: 90mg | Vitamin C: 44mg | Vitamin A: 409IU | Sugar: 6g | Fiber: 6g | Potassium: 856mg | Cholesterol: 117mg | Calories: 450kcal | Trans Fat: 1g | Saturated Fat: 6g | Fat: 27g | Protein: 33g | Carbohydrates: 22g | Iron: 4mg
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