Broccoli Puree Topped Chicken with Tangy Red Coulis
I have a great desire not to waste anything in my fridge. I have an even greater desire not to waste money and time on three unnecessary supermarket trips a week. Sometimes I admit I fail at both.
It’s just that sometimes you forget about that poor little vegetable thats hiding up the back of your fridge behind the pickle jar, just waiting and begging for you to notice him. And if you do notice him, your mind boggles at how you’re going to use it in a dish.
And that my friend, is where this recipe is a brilliant solution. Using old veggies to make puree!
Last night my fridge looked quite pathetically bare. For a moment, I found myself feeling like Old Mother Hubbard. My bare cupboards contained broccoli (that I confess had seen better days), a bag of frozen peas, a bag of free range chicken and a punnet of tomatoes.
Like Mr. Squiggle I had a few nonsensical scribbles in front of me that I had to turn into a masterpiece.
Suddenly I was in autopilot throwing spatulas and dishes around the kitchen and the next thing you know, I had prepared this delicious garlicky puree with chicken and a tangy red sauce.
Which made me realise, pretty much any vegetable such as broccoli, cauliflower, carrot and even capsicum or zucchini can be turned into a delicious and nutritious puree at the press of a button, turning your once mundane, everyday dish into a fantastic taste sensation. And whats more, if your kids or hubby don’t like vegetables this puree will trick them into eating more than they realise!
This recipe could work well with the broccoli puree alone or with the extra cheese added, but I had leftover “Cheezy” Cashew Sauce (from this recipe) so I tried several variations just for fun.
I hope you like this recipe and that it stops you neglecting those forgotten veggies! awww…poor wittle fellas!
- 1 Head of Broccoli, chopped (approx 4 well-packed cups)
- 1 C Peas
- 1/2 Red Onion, diced
- 2 Large Garlic Cloves, roughly chopped
- Optional - 1 TB of cream or coconut cream to smooth up the puree (but I didn't use it)
- 4 Free Range Chicken Breasts (just over 1kg)
- 220g Cherry Tomatoes (approx. a punett)
- 1/4 C Organic Red Wine
- 1 TB Lemon Juice
- Salt and Pepper
- Cheese, shredded
- See the my note re Cashew Cream Sauce
- 1. Butterfly the chicken breasts and hammer gently to tenderise the meat. Set aside.
- 2. Steam the broccoli and peas until tender and transfer into your food processor
- 3. In the pot you were using for the broccoli, place 1 TB coconut oil and fry your onion and garlic until translucent. Add to your food processor with the broccoli.
- 4. Process your broccoli mixture together until nice and smooth and transfer to a small bowl
- 5. In the same saucepan you used for your broccoli, add your tomato coulis mixture and bring to simmer, mixing occasionally to avoid burning.
- 6. Simmer the coulis for approx 5-7 minutes, until it has thickened slightly.
- 7. Transfer the tomato coulis into the food processor and blend. Set aside.
- 8. In a fry pan, cook your chicken turning once to brown well on both sides.
- 9. Once it is cooked through, place onto a foil lined grill and top with broccoli puree and then cheese or cashew cheezy sauce and grill until nicely melted
- 10. Once melted, place each chicken breast on a paper towel to absorb the moisture and then serve on a plate with a drizzle of tangy red coulis
- 11. And finally, serve with extra tangy red coulis in a small serving bowl and a smile!
- I tried both the cheese and the cashew cheezy sauce varieties, and both worked well. If you like garlic, add an extra clove...but don't come breathin' on me now!