Is this really considered a recipe….? Not really. Is it me utilizing my random items from my fridge and pantry? Yes.
After making my chicken mole last week, I had some leftover chicken tenders, a crap ton of broccoli, some leftover sweet potatoes and butternut squash from the hashbrowns I made for Laura and Sarah, and spices for makin’ things spicay (yes, pronounce it how it looks). So what did I do? I added all that crap together and baked it! Genius, right??
As i’ve stated before, I really don’t know what I’m doing in the kitchen. I try very hard to act like I do and usually things fall into place. A good way of going about this is using a butt load of delicious spices. Whenever I’m in doubt, I use curry powder and coconut milk. Those two items pair with any meat, any veggie, and any meal. Dom made a red curry pork last week that made my eyes water, not really in a good way, I mean the food was good, but the eyes watering was out of spice pain, not tears of joy. Anyways, red curry, green curry, yellow curry, whatever-the-hell curry that is out there always seems to make my life better. Don’t like curry? Well, you’ve offended me. But instead of me disowning you as a friend, i’ll just recommend you try out some other spices you enjoy. How about chili powder to make a spicy/creamy mixture? Or how about you just douse that pile of random refrigerator items in hot sauce? Ahhhhh hellllls yaaaa! As I said, I like it spicay! Say it right!!
- 1 lb chicken, cut into cubes
- ½ butternut squash, peeled and cubed
- ½ sweet potato, cubed
- 3 heads of broccoli, roughly chopped
- ¾ can coconut milk
- 2-3 tablespoons curry powder
- 1 tablespoon garam marsala
- 4 tablespoon coconut flour
- Salt and pepper, to taste
- Preheat that wonderful little oven of yours to 350 degrees.
- Pull out a 9 x 11 glass baking dish and throw all your chopped meat and veggies into it.
- Pour your coconut milk over it along with dumping your spices on top. Use a large spoon to mix everything together until the broccoli is coated.
- Now plop a bit of coconut flour on top of it all and mix one more time until everything is coated. If the mixture looks a bit thick (which may occur because coconut flour is so incredibly dense) add a bit more coconut milk to the mixture and stir it up!
- Top it off with a bit of salt and pepper.
- Cover the baking dish with foil and put in your oven for about 25-30 minutes. This time will range depending on how thick you cut your chicken chunks. Mine were pretty small so they cooked up quick!