Creamy carrot chicken
Another deceptively creamy recipe – i.e. no butter, no oil, no cream, and one that can be achieved without great exertion! It is also a very versatile sauce; even though this one is made with chicken, it works well with vegetables (I would recommend courgette, broccoli, cauliflower, red onion and green beans) and even with fish.
I must add that the pine nuts and the wee bit of green pepper are absolutely essential to get that deep, rich flavour.
Chicken breasts – 4-5, diced
Sweet soy sauce – 1 tablespoon
Carrots – 4, peeled, sliced and steamed
Onions – 4, cut into rings
Garlic – 4 cloves, minced
Green pepper – ⅓, diced
Juice of 1 lime
Balsamic vinegar – 1 tablespoon
Red wine – 1 slosh
Almond milk – 300 ml
Pine nuts – large handful
Almond flour – 1 tablespoon
Sukrin – 1 tablespoon
Coarsely ground black pepper – 1-2 teaspoons
1. Steam the chicken with salt and sweet soy sauce and set aside.
2. Steam the carrots with salt until soft.
3. Add onions and garlic to a non-stick pan and cook on medium heat with a little water (water being a substitute for oil to stop the garlic/onions from drying out), some salt and the lime juice.
4. When the garlic and onions start to brown, add the red wine and balsamic vinegar, and simmer for 2 minutes.
5. Then add the carrots, green pepper, almond milk and pine nuts, simmer for another 2 minutes.
6. Turn off the heat, place in a blender with the almond flour and blend until smooth.
7. Transfer the blended mixture to a large saucepan, add the Sukrin and coarsely ground black pepper, and simmer on low heat until the sauce starts to bubble.
8. Mix in the chicken to serve.