Clean Eating Cookbook: What Is Clean Eating & How to Eat Clean by Crystal Moore

Author:Crystal Moore [Moore, Crystal]
Language: eng
Format: epub
Publisher: Nirvan Publishing
Published: 2018-10-20T18:30:00+00:00

Chicken “Picatta” with Cauliflower Purée

INGREDIENTS:

 1 big cauliflower

 2 chicken breasts

 1½ tablespoons of coconut grease

 2 onions (shredded)

 3 cloves of garlic (shredded)

 7 fluid ounces of broth (vegetable soup, chicken broth)

 1.6 fluid ounces dry white wine

 2 lemons’ juice

 2–3 tablespoons flour (tapioca or arrowroot)

 1 sliced lemon

 2 tablespoons capers

 1–2 tablespoons of parsley

 salt, black pepper, nutmeg

Method:

Prepare the cauliflower as usual: disassemble to its flowers and cook it to be real soft. When it’s ready, put it in a mixing bowl, and add the salt, black pepper, nutmeg, and half of the coconut grease (melted). Make a purée by mixing it together, and that’s done. Use the remaining coconut grease to fry the chicken. Fry for 3–4 minutes on both sides, making sure it’s not over-roasted, yet it doesn’t remain raw in the middle. Put the meat aside when ready. On the remaining fat (if there isn’t any, add some coconut fat), braise the onion, add the garlic to it, and after about a half minute, fill it up with the broth base. Add the wine and lemon juice and cook for five minutes. Start adding the flour, but make sure you stir it constantly (you should use an egg-beater for it) and try to make it smooth. As it gets warmer, it will intensify, so do it slowly. When you feel it’s ready (when the flour is out, it’s ready), add the parsley, lemon slices, and capers. Lastly, put the meat in it, cook for a minute or two, and it’s ready.

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