Coconut-Saffron Chicken & Mushrooms [Dairy free, Gluten free, Grains free, Low Carb, Sugar free]
This is one of the quickest one pot wonder creations that I have made, well to my recollection, that is 🙂
Last week was a hectic work week, with literally no time for lunch. I struggled my day through on loads of water, interspersed with not so good coffee and refreshing green tea. It was also a humid day in our home town of sleepy-hollow Pietermaritzburg, although very overcast. I suffered a hungry-rumbling tummy for at least three hours that afternoon, and furthermore, due to poor planning, my usual prepared meals were nowhere to be found!
Leaving the office well after my colleagues had left, my first stop was the supermarket, where I randomly grabbed a few items, with at that stage, no cooking clue about what I was going to prepare. As my till slip indicates, I left the store at 18h17, drove the approximately 8kms home, and began preparing the meal 18h40. I ate at 19h00 🙂
There’s often a specific special memory attached to my meal making and this make is no different. Cooked in my late mums home, where time has stood still since her passing last January, the saffron used in this recipe is hers. I recently found it in her goodie jar stash, along with well preserved packs of raw almonds. Mum always used Spanish saffron and this is exactly what I found, 3 precious packs of it. I’m using these sparingly, to hold onto this amazing foodie ingredient of hers <3
That a chicken and mushroom dish could be this delicious, apart from my Chicken ala King [ click on the link for a look-see and a must try too 🙂 ], the infusion of the saffron with the coconut milk, along with the chicken and mushroom braise, makes this a must make. Coconut cream works brilliantly too, as does beef or lamb, replacing the chicken. For a vegan dish, green peppers added to the mushrooms will product a masterpiece in a satisfying vegan meal. As suggested by a blog follower, tofu or Paneer will add excellence for those who include dairy in their meals.
Extremely easy and quick to prepare, this is a recipe for a meal for one. The ingredients may be adjusted to make larger quantities for a delicious, filling and nutritious meal. This meal will also fare well as a Winter warmer, but it fared very fine on a blistering hot Summers’ evening too. 🙂
½ tblsp melted ghee or Extra Virgin Olive oil
¼ red onion, finely sliced
¼ tsp cumin seeds
½ tsp garlic paste
seeds of 1 cardamom pod (Optional)
1 green chilli, slivered (Optional)
120g chicken breast meat, cut into strips
100g mushrooms, sliced
¼ tsp Spanish saffron strands
¼-½ cup coconut milk OR coconut cream, sugar free
Himalayan or Sea Salt to taste
½ tsp freshly squeezed lemon juice
Optional: Freshly milled black pepper
Optional: ¼ tsp garam masala if a pungent flavour is desired.
- Wash and cut the chicken breast meat into strips or bite sized pieces, wipe the mushrooms with kitchen paper towel, slice and set aside with the chicken.
- Heat the oil in a small-medium sized pot on medium-high stove top heat, add in the cumin seeds and cardamom seeds if using, as they begin to crackle and become aromatic, add in the sliced onions and green chilli and braise this mixture for 2-3 minutes until the onions are soft and translucent.
- Add in the chicken and mushrooms, give them a stir and as the chicken turns white, sprinkle over the saffron strands.
- Allow the chicken and mushroom to cook for 5 minutes, then add in the coconut milk or coconut cream and stir well to combine all the ingredients. You will notice the mixture begins to take on a golden hue as the saffron infuses with the coconut milk.
- Add salt to taste and cook for a further 4-5 minutes.
- Remove from the heat, add in the lemon juice, stir well, grind on fresh black pepper and / or sprinkle on garam masala if using, garnish with fresh coriander or parsley if desired, and serve immediately.