Pan-Seared Chicken & Tenderstem Broccoli in Creamy Mustard Sauce

This pan-seared chicken and tenderstem broccoli in a creamy mustard sauce is the kind of dinner that feels comforting without being complicated. Golden, juicy chicken is cooked until beautifully browned, then nestled into a rich and silky mustard cream sauce with tenderstem broccoli for a simple meal that's packed with flavour.

It's quick enough for a weekend dinner, but feels special enough to serve when you are cooking for friends or family. The combination of savoury chicken, fresh broccoli and tangy mustard in that creamy sauce is seriously delicious- especially with plenty of crusty bread, rice or mashed potatoes to soak it all up!

Ingredients:

• 400g to 450g chicken tenderloins
• salt & pepper
• ¼ cup flour
• 3-4 tbsp cooking oil
• 200g tenderstem broccoli
• water & salt to blanch broccoli
• 2 large shallots, diced
• 2 cups chicken stock
• 4 sprigs thyme, fresh & extra for garnish
• ½ cup double cream
• 2 tbsp dijon mustard

Method:

Preheat the oven to 100ºC, or the "keep warm" setting

Pat the chicken dry and sprinkle both sides with salt and pepper.

Sprinkle the flour over the chicken to get them coated in flour.

In a large saucepan, heat 3 tbsp cooking oil over medium-high heat. Add the chicken, but don't crowd the pan; you want it to sear not steam. Do it in batches if your pan is not big enough.

Sear the chicken 4 minutes; flip and cook another 3-4 minutes, until cooked through. Add more oil to the pan before flipping if it is dry.

Transfer the chicken to a sheet pan or other oven safe dish and put it in the warm oven.

While the chicken is cooking, bring a medium pot of salted water to a rolling boil over high heat. (Add at least 2 tsp salt. It should taste like seawater.)

When the water is boiling, add the tenderstem broccoli all at once, and cook for 2 minutes and remove from the hot water.

If the chicken is done and removed, add a tablespoon of oil to the hot pan over medium high heat. Transfer the broccoli to the pan. Sauté for 1 minute, then remove to the pan of chicken in the oven. 

Add the shallots to the hot pan over medium high heat, adding a bit more oil if necessary. Sauté for 2-3 minutes until soft.

Stir in the chicken stock and thyme sprigs. Bring to a boil and then simmer for 3 minutes. Stir in the cream and mustard. Simmer for 5 minutes, until the sauce has reduced and thickened some. Remove from heat and discard the thyme stems.

You can either add the warm chicken and broccoli to the pan or serve on a platter with sauce over the top.

This would be great served with salad, bread, roasted potatoes or even mashed !

Chickpea & Cauliflower Coconut Curry

This Chickpea and Cauliflower Coconut Curry is pure comfort in every bite! It has a simple mix of spices, a sauce that's super addictive, and you will know how easy to make. Plus the whole this is made in just one pot, ensuring minimal cleaning! It's vegan, but you can easily add chicken or prawns if you prefer meat or seafood.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• ½ tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp cinnamon
• 2 tbsp cooking oil
• 1 cup vegetable stock
• salt and pepper 
• chop coriander for garnish, optional
• lime wedges for serving

Method:

Heat the cooking oil in a large pot over medium heat. Add the chopped onion, garlic and grated ginger. Sauté for 5-8 minutes, until the onion softens and becomes translucent.

Add the curry powder, turmeric, cumin and cinnamon. Stir for 1-2 minutes until fragrant.

Add the cauliflower florets and chickpeas to the pot. Stir to coat them in the spices.

Pour in the coconut milk and vegetable stock. Stir well, bring the mixture to a simmer.

Cover the pot and let it simmer for 20-30 minutes or until the cauliflower is tender.

Season with salt & pepper to taste.

Serve the curry over a bed of cooked rice or quinoa if desired. Garnish with fresh coriander and a squeeze of lime juice.