A week or so ago I posted on my Facebook page that I had 5 leeks I was looking to do something with. Most people said to put them in soup but being the adventurer that I am I chose to try something different. I put on in stir fry, but I found this recipe which suggested I use mashed potatoes for the leftover sauce. I make a mashed cauliflower that is one of Rob’s favorite things and as luck would have it he’d just recently requested it so I had discovered the perfect meal option! Mashed cauliflower is a great option for Paleo peeps who love mashed potatoes but can’t eat them on Paleo.
1 head of cauliflower, cut into florets
1/4 cup chicken broth
Steam the cauliflower in a steaming basket until very tender. I put it on when I started prepping the chicken and once the chicken was done I took the cauliflower off the burner. Once done steaming, put the cauliflower in a medium size bowl and mash with a potato masher or fork until there are no more large chunks. Add chicken broth and mix well. This does not have the same consistency as mashed potatoes so there will be some chunkiness to it.
CHICKEN AND LEEKS
4 medium leeks
2 cups chicken broth
3 garlic cloves, halved
3 sprigs fresh thyme
2 boneless, skinless chicken breasts
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1/4 cup canned coconut milk (you can use heavy cream as well)
Preheat oven to 425 degrees. Trim roots and dark tops from leeks, leaving 5 to 6 inches of white and light green parts. Cut the leeks in half lengthwise; rinse well. Place the leeks in a single layer in a 9-b-13-inch baking dish, on their sides if necessary, nestling them together. Pour in broth, submerge the garlic and thyme in the broth between the leeks. Bake for 40 minutes.
After about 30 minutes, sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium heat; add chicken and cook until golden brown, 3 to 5 minutes per side. Remove from heat. After 40 minutes remove the leeks from the oven and nestle the chicken into them. You may need to add more broth at this point. Add coconut milk and about 1/4 teaspoon of salt to the hot skillet (do not turn the burner back on). Stir up any browned bits and let the coconut milk heat up from the warmth of the pan. Pour the cream mixture over the leeks and chicken. Return the baking dish to the oven and bake for another 10 to 15 minutes. Serve chicken with the braised leeks and mashed cauliflower, spooning sauce over everything.