I’m all about the flavours. Paleo lovers don’t despair regarding the green beans – just sub them for mushrooms – instead of using green beans, fry mushies with the onion instead! Green beans aren’t technically Paleo, and this recipe is super easily adapted.
500g chicken thigh fillets, trimmed & diced
1-2 tbsp extra virgin coconut oil
1 onion, sliced
1 clove garlic, crushed
2 carrots, sliced thinly
120g green beans, sliced in 2cm lengths (or 150g mushrooms, sliced)
1/4 cup white wine
3/4 cup chicken stock
1.5 tbsp dijon mustard
1.5 tbsp wholegrain mustard
2.5 tbsp honey
1/3 cup coconut milk
1 tbsp fresh parsley, finely diced
1 tbsp arrowroot powder
One of my pre-health favourite ‘packet sauce’ meal additions was Honey Mustard Chicken, I used to make it quite often for dinner after I moved out of home! It was easy, and I felt so healthy because it had some carrots to it – how wrong I was. The store-bought sauce has sugar as 2nd or 3rd ingredient, and also can contain cream, flavour enhancer 627, yeast extract, soy, and fish. Seriously, yes fish. To enhance the flavour. The other flavour-enhancing agent is a form of MSG (the 627) that is prohibited in foods for infants & young children. This form of MSG is also linked to hyperactivity and should be avoided by asthmatics, according to http://additivealert.com.au/
My honey mustard chicken is full of the traditional flavours, completely adaptable for any dietary needs, and of course it is dripping with thick creamy sauce, because I adore a good amount of sauce in my meals.
Lets do this:
Melt 1/2-1 tbsp coconut oil in a pan on med-high heat. Saute your onion & garlic (with your mushrooms if doing the Paleo version) until translucent and just starting to brown.
Transfer the onions to a bowl and add another half to one tablespoon of oil to the pan. On high heat, add the chicken to the pan.
Brown the chicken once the oil has melted, then add the white wine and bring it to the boil to evaporate the alcohol.
Add the chicken stock, mustards & honey, stirring through well. Add the onion (and mushrooms if using) back to the pan with the slices of carrot, and combine well. Bring to the boil and reduce heat to low.
Cover and simmer for 20 mins on low heat, stirring occasionally. After this time remove the lid, add the beans if using, and the coconut milk, stir well.
Make a paste with your arrowroot and water, add to the pan and combine through very well to thicken the sauce. Simmer uncovered on low heat for a further 10 mins. Ta-da! That’s it!
Serve with sides such as mashed sweet potato, broccoli mash or zucchini noodles. My favourite side to this is mashed sweet potato, which goes great with the thick sauce.