During the winter months we tend to eat a lot of roast dinners. Every so often is nice to have a change and make a meal that’s slightly different. As you may know I have a slight dairy and gluten intolerance. Therefore I prefer to stay away from it.
In recent years I have found a couple of delicious replacements and cashew nut cream cheese is one of them. It’s a brilliant alternative to cream cheese and it tastes amazing in a variety of foods. I decided to try it with a ‘sort of’ roast chicken meal and I’m so pleased I did. It was lush. We loved it and we hope you will too. Below is a video and recipe for you.
Have you found alternatives for your favourite foods? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Frying pan
- Baking tray
- Saucepan
- Tablespoon
Ingredients
- Chicken breasts x 1
- Onions x 1
- Garlic x 2 cloves
- Carrots x 2
- Spinach x 2 handfuls
- Cashew nut cream cheese x 1 recipe
- Rice x 300g
- Chicken stock, bone broth or vegetable stock x 600mls
- Tamari x 2 tbsps
- Salt and pepper to your tastes
Method
- Start by making the cashew nut cream cheese.
- Preheat the oven to 180°C or gas mark 5.
- Peel and slice the onion.
- Next peel and slice the carrots and the garlic too.
- Put the frying pan onto a high heat on the hob and add the oil.
- When the pan is hot add in the onions and fry until they start to soften.
- Now put the garlic into the pan and fry for about 30 seconds or so.
- Or until you can start to smell it.
- You may need to turn the heat down and add a little water to stop these ingredients sticking.
- Next fry the carrots for a few minutes.
- Remove from the heat and get the cashew nut cream cheese.
- Add to the pan and stir all the ingredients together.
- Now put these ingredients into a baking tray and add in the chicken too.
- Put the tray into the preheated oven and bake for about 25 – 30 minutes or until the juices run clear from the chicken.
- Put a skewer in the chicken and if the juices run clear it’s cooked.
- If not put back for 5 minutes and then try again.
- Do this until the juices run clear.
- Measure the rice and put it into the saucepan.
- Place the rice under the tap and add water.
- Move the rice around in the pan.
- The water should start to discolour with the starch from the rice.
- Pour through the colander and repeat the process once or twice more.
- By the end of the process the water should start to look more clear.
- Put the saucepan onto the hob and pour over the bone broth, chicken stock, vegetable stock or water.
- There must be enough to cover the rice and then two centimetres above the top of where the rice sits in the pan.
- Sprinkle in salt to you tastes.
- Pour in the tamari too.
- Put the pan onto a high heat on the hob and put the lid on.
- Let the pan come to the boil.
- When the pan is boiling turn the heat down to a medium heat.
- Leave the pan to simmer until all of the liquid has disappeared.
- It will take a little while to cook the rice so please be patient.
- On my hob it takes a good 30 minutes but other hobs my be different.
- Once the liquid has disappeared remove from the heat.
- Be careful towards the end as the rice can sometimes stick to the base of the pan.
- Towards the end be sure to check by putting the spoon in the rice to see if there is any liquid left.
- If there is no liquid fluff it with the spoon.
- However if there is liquid put the lid back on and leave for a further few minutes.
- Continue this process until all the liquid disappears.
- Then serve with a favour meal of your choice and enjoy.
- Once the rice and chicken have cooked remove from the oven and stove.
- Chop the spinach and add to the chicken or rice.
- Then serve and enjoy.
Cashew Nut Cream Cheese Chicken and Rice was a lovely meal to eat on a Sunday evening. It could be eaten either at the weekend or mid week too. The meal was so simple to prepare and cook. The cashew nut cream cheese can be made in advance of the meal and frozen until you want to use it. It could be an even easier mid week or weekend dish. Plus it made tasty leftovers with pasta the next day too. However you decide to eat this meal, as always, please enjoy. Thank you xxx
Googies Kitchen Life 