🥣 Dairy-Free Chicken Stroganoff

Serves: 4  Difficulty: Medium  Time: 20 minutes

🌱 Dietary Notes

Paleo, Ketogenic, gluten free, dairy free,
grain free, low carb

🧂 Ingredients

• 1 tsp extra virgin cold-pressed olive oil
• 500g free-range, skinless chicken thigh or breast (organic if possible), cubed
• 1 brown onion, roughly chopped
• 3 cloves garlic, finely chopped
• 200g mushrooms (any variety)
• ½ cup cashews, soaked overnight
• 1–1½ cups beef broth (see bone broth recipe)
• 2 tsp lemon juice
• 2 tbsp Worcestershire sauce
• 2 tsp sweet paprika
• 1 large handful fresh spinach (English or baby)
• 2 tbsp fresh parsley, chopped

👩‍🍳 Method

1. In a food processor, blend soaked cashews with beef broth and lemon juice until smooth. Set aside.
2. Heat olive oil in a large saucepan over low–medium heat. Add onion and garlic; cook until slightly browned.
3. Add chicken pieces and cook until lightly browned on the outside.
4. Stir in the cashew-broth mixture, paprika, and Worcestershire sauce. Mix well and simmer until chicken is cooked through.
5. Add spinach and stir until wilted.
6. Garnish with parsley and serve immediately.

🍽️ Serving Suggestions

Serve with:

• Cauliflower mash
• ¼–½ cup sweet potato mash (per serving)
• ¼–½ cup brown rice
• Steamed greens — broccoli, beans, asparagus, or zucchini