Creamy nutty chicken (gluten & dairy free)

chicken

I roasted a chicken over the weekend and made this dish with some of the leftovers for tea last night. It only took about ten mins to make and to be honest I wasn’t really expecting much, but it was so yummy I just had to share. Having wonderful seasonal veggies like asparagus, cauliflower and leeks readily available (and at their best right now) makes these types of meals really easy. I have a feeling this will end up becoming a regular mid-week feature for hubby and me over the coming months.

Ingredients (for two, could easily be doubled or tripled up for a bigger portion):
Handful of cooked chicken
Handful of cooked root veg
Large leek or two small ones – chopped chunky
Leaves from a large cauliflower – thoroughly washed and chopped fairly small (cabbage would also work)
6 spears of cooked asparagus – chopped in half
Tbsp coconut oil
Tbsp tamari
2 tbsp Thai fish sauce
2 tbsp peanut butter (cashew or almond butter would also work)
160ml tin of coconut cream

Method:
– sautée the leek in coconut oil over a med-high heat until soft

– stir in the tamari, fish sauce and nut butter, mix well then add the cauliflower leaves/cabbage

– turn the heat down low and cook with the lid on for about five minutes until the leaves are soft and flavours have mingled

– add the chicken, asparagus and potatoes, give it all a good stir then pour over the coconut cream. Cook for a further few minutes until piping hot, and serve immediately

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