• Chicken Divan

    chicken divan

    This recipe requires some preparation in advance. Please read through entirely before preparing


    • 6 boneless, skinless chicken thighs
    • 2 cups broccoli florets
    • 1 cup raw cashews (not roasted), soaked in water overnight
    • 2 cloves garlic (whole and peeled)
    • 1 cup onion, roughly diced
    • 1 cup chicken stock
    • 1 teaspoon sea salt
    • 1 teaspoon black pepper
    • 1 and 1/2 teaspoons curry powder
    • 1/2 teaspoon coriander powder
    • 1/4 cup flaxseed meal
    • Coconut butter for frying


    1. Choose one of two options for preparing your cashews. You can either soak them in water at room temperature overnight before draining off the water or you can soak them in boiling water, cover and leave for an hour before using
    2. Heat a large skillet or fry pan with enough coconut butter to just cover the base and add chicken thighs (whole). Sprinkle with salt and pepper. Cook until the chicken browns (but not fully cooked) and add broccoli.
    3. Cover the pan and allow the broccoli to steam for 3-4 minutes. At this stage you can prepare the sauce
    4. In a food processor or blender add the cashews and pulse several times to break up the cashews. Switch to mix and add garlic, onion, coriander, curry, salt and pepper. Once combined add chicken stock. Leave machine running to get the sauce as creamy as you can get it. This may take several minutes
    5. Add the sauce to the pan (neither the chicken or broccoli will be cooked at this stage) and gently toss to combine. Continue to simmer until the chicken is cooked through
    6. Just prior to serving, sprinkle everything with flaxseed meal to give it a breadcrumb coating