My mom used to make Chicken Divan when company came over for dinner. It seemed very gourmet at the time because for us it was so different. My mom was a total “health nut” and our normal meals usually consisted of veggie stir fries, big pots of beans or split pea soup and homemade whole wheat bread. However; when we had guests she would bust out her Divan with big chunks of chicken and broccoli smothered with a mixture of cream of mushroom soup, mayo, and a touch of curry powder – and of course topped with slabs of melted cheese. It was darn yummy in a really good cafeteria food sort of way.
Yesterday I made my own version and cried a little bit in the process as I mulled over some happy childhood memories of hanging out in the kitchen with my mom.
I hope you can create some great memories of your own with your family while cooking together this weekend…
1.5 pounds boneless skinless chicken thighs, (or breasts)
4 cups broccoli florets, cut into bite size pieces
1 cup sliced mushrooms
1/2 cup onions, finely diced
1 cup canned coconut milk
½ teaspoon sea salt (more or less to taste)
1 teaspoon garlic powder
1 tablespoon curry powder
1 teaspoon smoked paprika
Preheat oven to 350. Place the raw chicken in a pan, sprinkle with sea salt and pepper to taste, and add enough water just to cover it. Bring to a boil and simmer for 12-15 minutes for thighs and closer to 20 minutes for breasts. Remove the chicken from the water with tongs and set aside. Add the broccoli to the same water and simmer for 3-4 minutes. Drain the broccoli but save the broth for later – now you have some awesome chicken broth to add to recipes or to make a soup! Cut the chicken into bite size pieces and place in a large mixing bowl. Add the broccoli, mushrooms, onions, coconut milk, and spices and mix well. Spread into a 9×11 glass baking dish and sprinkle the top with sliced almonds. Bake in your pre-heated oven for 30 minutes. Serves 5.