|Name:||Chicken Broccoli||Contributor:||Martin Golding|
|Description:||Low carb hot dish||Posted:||2005-11-22|
|Key words:||chicken, low carb, broccoli||Category:||Side Dishes|
|Ingredients:||24 oz fresh broccoli florets
1 can (or 2 c) chicken broth
1 tsp curry powder
2 c boneless chicken thighs
1 pint cream
5 egg yolks
1 lemon, juiced and zest chopped
1 c mayonnaise
1 c shredded cheddar
toasted slivered almonds
good olive oil
|Preparation:||Preheat oven to 350 degrees.
Lightly oil a 9x13" baking pan.
Separate eggs discarding whites.
Combine chicken broth and curry powder. Heat to boiling.
Reduce heat, add chicken and simmer until done.
Saute broccoli over high heat until slightly tender.
Salt lightly and sprinkle with half of the lemon juice, toss briefly.
Spread broccoli in the bottom of the oiled baking pan.
Remove the chicken from the broth and allow to cool.
Add cream to broth and boil over medium heat to reduce by about 1/3.
Whip some of the hot broth mixture into the egg yolks to temper them, combine yolks with the rest of the broth and whisk until thickened slightly. Remove from heat.
Combine broth mixture, chicken, mayonnaise, remaining lemon juice and zest. Pour mixture over broccoli.
Top with cheese, sprinkle with nuts. Bake until cheese is nicely melted.
|Notes:||We used Penzey's Balti for the curry powder. If vindaloo, cut by half.
I cubed the chicken about 1/2x1/2"; bite sized might be better.
Given the egg yolks and lemon juice, the mayonnaise is likely redundant.