← Nouns Cooking · Plant-Based

Ingredients

• 4 skinless chicken breasts (about 170 g each), sliced in half horizontally
• 1 tbsp Cornflour (cornstarch)
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 2 tbsp olive oil (or oil from the tomato jar)
• 1 Shallot, finely chopped
• 4 cloves Garlic, crushed
• 80 g Sun-dried tomatoes in oil, chopped
• 1 tbsp Tomato purée (paste)
• ¼ tsp Chilli flakes
• 125 ml dry white wine (optional)
• 250 ml gluten-free chicken stock
• 200 ml full-fat coconut milk
• 2 tbsp Nutritional yeast flakes
• 100 g baby spinach
• 1 handful Basil
• salt and black pepper

Method

1. Season the chicken and dust with the cornflour, paprika and oregano.
2. Heat the oil in a large frying pan over medium-high heat and sear the chicken for 3–4 min a side, until golden. It doesn't need to be cooked through yet. Move it to a plate.
3. Lower the heat to medium and soften the shallot for 3 min. Stir in the garlic, sun-dried tomatoes, tomato paste and chilli flakes for 1 minute. Pour in the wine (if using) and let it bubble for 1–2 min.
4. Add the stock, coconut milk and nutritional yeast and simmer for 5 min, until slightly thickened.
5. Return the chicken and its juices and simmer for 5–6 min, turning once, until it reaches 75°C (165°F) in the thickest part. Stir in the spinach until wilted, then season and tear over the basil.
6. Serve with rice, potatoes or green beans.

Tips

• About 42 g protein per serving.
• The sun-dried tomatoes and garlic mask the coconut flavour almost completely. Check the stock is gluten-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Once Upon a Chef