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Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash paleo recipe dinner-min

Recipe: Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash

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Who doesn’t love the taste of Sweet Chilli Chicken? Unfortunately, the majority of sweet chilli sauces on the market are either laden with sugar, artificial flavourings, or in most cases, both. Thankfully, it’s remarkably easy to make your own sweet chilli glaze that is just perfect for basting chicken with. The bold flavours of sweet chilli pair beautifully in this recipe with the creamy carrot, squash and coconut mash.

Recipe: Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash
 
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Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • For the chicken
  • 2 Chicken breasts
  • ⅔ red chillies, finely chopped and deseeded
  • A chunk fresh ginger, grated
  • 1 tbsp coconut aminos
  • 1 tsp honey
  • Juice 1 lime
  • For the mash
  • 2 cups butternut squash, diced
  • 6 – 8 medium sized carrots, chopped
  • ½ can full fat coconut milk
  • Handful desiccated coconut (optional)
  • Salt and pepper
Instructions
  1. Heat water in the base of a two tiered steamer. Line one of the steamer baskets with a little parchment paper, and lie the chicken breasts flat. Add the diced squash and carrots to the other basket. Place the vegetables on the first tier of the steamer, and the chicken on the second. Cover and steam for 10 minutes. Place the coconut milk in a saucepan on a separate hob, and heat gently.
  2. Meanwhile, make the sweet chilli glaze by mashing together the chilli and ginger in a mortar and pestle. Muddle in the coconut aminos, honey and lime. Taste, and adjust to make sweeter / spicier depending on your preference.
  3. When the 10 minutes are up, remove the vegetable basket from the steamer, whilst leaving the chicken on (now on the lower tier) for a further 3 or 4 minutes. Tip the carrots and squash into a large bowl, and mash well before adding the coconut milk. Keep mashing to make a creamy consistency, before seasoning and adding the desiccated coconut (if using)
  4. Check the chicken breasts are fully cooked through before removing from the steamer. Glaze with the sweet chilli, before serving in two separate bowls over the mash.

Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash paleo recipe dinner-min

Paleo recipe Roasted Pumpkin and Squash Soup with Chilli and Lime-min

Recipe: Roasted Pumpkin and Squash Soup with Chilli and Lime

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Not only is this soup wonderfully creamy and comforting, it comes with an added zing courtesy of the lime and chilli. Perfect for a cold day!

I always multiply up the ingredients to the size of my largest pan. Any soup that I won’t use, I then freeze into individual portion sizes, making lots of ready prepared meals I can just heat up – or take into work.

Soup Ingredients:

  • 1 small pumpkin, deseeded and cut into wedges
  • ½ butternut squash, as above
  • 4 – 5 sprigs of fresh thyme
  • 2 tbsp olive oil
  • 700ml water
  • Juice of 2 limes
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 teaspoon dried chilli flakes
  • Salt and black pepper

 Soup How To:

1)     Heat the oven to 180C / 350F / gas mark 4. Place the wedges of pumpkin and squash into a roasting dish, coat with the olive oil and season with salt and black pepper. Roast for around 45 minutes until really soft and tender (this may take a little longer depending on the size of your veggies) then remove from the oven and leave to cool.

2)     Scrape the flesh away from the wedges into a large pan. Add the water and the spices, and blend well with an immersion blender.

3)     Heat through, then stir in the lime juice. Season to taste and enjoy.

What is your favourite soup?

Paleo recipe Roasted Pumpkin and Squash Soup with Chilli and Lime-min

Paleo Vitamin A Soup Recipe-min

Vitamin A Soup Recipe

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Well, actually, it’s Butternut Squash, Carrot and Sweet Potato soup – but these three are loaded with Vitamin A and Beta-carotene as well as many other vitamins and minerals.

I love soup – even though it’s summer here in Australia at the moment, I still eat it regularly.  I find it really filling as a meal on its own and easy to make in advance.  This is something I make in the largest pot I have and separate out into lots of individual portions, before freezing.  I make lots of different soups, but this one is my favourite as it’s sweet and has a great texture.

Vitamin A Soup Recipe
Recipe type: Soups
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Ingredients
  • 1 Butternut Squash
  • 6 Carrots
  • 1 Small Sweet Potato
  • 2 Small Onions
  • Chicken Stock
  • 1 tablespoon coconut oil
  • Nutmeg
  • Corriander
  • Salt & Pepper
Instructions
  1. I slice the onion and sauté it in the coconut oil in a large pot. Once it’s ready I add the chicken stock (this is something I make up in advance and take out of the freezer to defrost).
  2. I roughly cut all the vegetables into chunks before adding them to the pot. I then turn the heat down to a simmer and allow the vegetables to cook for 30 minutes or so, adding the seasoning. I add the nutmeg and coriander at the end and turn off the heat.
  3. I don’t drain the pot, but instead transfer it all into my blender (in several batches) and blend it until it reaches a nice constituency. Once it’s all blended I separate it into individual portions and freeze.

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Paleo Vitamin A Soup Recipe-min