Golden Chicken (Four Ways)

Have you heard of Golden Milk? It is a blend of plant based milk, turmeric, maple syrup and black pepper. When I was introduced to it I loved the flavour and wondered how I could use the power of turmeric and this awesome flavour combo in a meal recipe. From this, “golden chicken” was born and has become a very common meal in our home.

You can make Golden Chicken four different ways: crockpot with boneless chicken thighs or breasts, oven with boneless chicken thighs or breasts, as a casserole dish, or as a stove top “one pot meal”.

Here are the three recipes:

Crock Pot (per 4-6 people): Combine 2-3 cups low sodium chicken broth with 1 tsp turmeric, 1 tsp. cinnamon, 1/4 cup honey mustard, 1/4 cup maple syrup, and 1 peeled and pressed clove of garlic (optional). Pour this mixture over 8-12 chicken thighs (boneless and skinless) or 4-6 chicken breasts (whole or diced). Cook on high for 1 hour and then turn to low for an additional 4-6 hours. Serve with quinoa or brown rice and your favourite fresh or roasted veggies!

Oven (per 4-6 people): Combine 1 cup of low sodium chicken broth with 1/2 tsp turmeric, 1/2 tsp. cinnamon, 2 Tbsp. honey mustard, and 2 Tbsp. maple syrup. Pour this mixture over 8-12 chicken thighs (boneless and skinless) or 4-6 chicken breasts (whole or diced). Cover and bake at 375F for about 45 minutes, or until chicken is cooked through and juices run clear. Serve with quinoa or brown rice and your favourite fresh or roasted veggies!

Casserole (per 4-6 people): Make as descried above but add 1 cup of dry brown rice, 1 additional cup of liquid, 1 cup of diced baby carrots, and 1 cup of mandarine oranges to the pan. Then allow for an extra 15-20 minutes of cooking time. Always check to ensure that everything is cooked through as ovens vary.

Stove Top (per 4-6 people): Combine 1 cup of low sodium chicken broth with 1/2 tsp turmeric, 1/2 tsp. cinnamon, 2 Tbsp. honey mustard, and 2 Tbsp. maple syrup. Set aside. Dice 4 chicken breasts and place into non-stick pan. Add a small bit of water and cook over medium heat until chicken is cooked through. Add broth mixture, 3 cups of cauliflower rice and 2 cups of diced vegetable of your choice (ie. diced carrots, peppers, peas, and corn).  Let simmer on medium heat for a few minutes then turn to medium low and cook until the broth as steamed off.

This is a wonderful dish to”cook once/eat twice” or cook enough for your family AND another family that could use help with meals.

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Almond Butter Chicken

Last week my boys were having bananas and almond butter as an after school snack and they asked if we could have almond butter with supper. I was already planning to make chicken but had planned on Chicken Feta Bruschetta. I love when the boys are involved in meal planning so I quickly agreed that including almond butter would be a great idea and through this recipe together. It was a huge winner all around and I decided it was definitely one worth sharing so here it is!

Ingredients (per 6-8 servings)

6-8 boneless, skinless chicken breasts

1 cup low sodium chicken broth (or water)

1/2 cup natural almond butter

1/4 cup low sodium soy sauce

1/4 cup honey or maple syrup

1 tsp. tumneric

1 tsp. garlic powder

Instructions

  1. Mix broth, almond butter, soy sauce, honey, and spices altogether.
  2. Place chicken in an oven safe dish and pour mixture over chicken. You may also wish to add a little extra broth or water around the edge of the pan for extra moisture.
  3. Cover chicken with lid or foil and bake at 375F for about 35-45 minutes (until chicken is cooked through and juices run clear.)
  4. Serve with any sides your family enjoys and put any leftovers away for quick and way lunches or suppers later in the week.

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