Spiral Chicken with Mashed Cauliflower and Cranberry Recipe

Spiral Chicken with Mashed Cauliflower and Cranberry

This dish is great any day but makes an especially fantastic holiday meal in lieu of a whole chicken and fixings. The savory mushroom stuffing coils through the rolled chicken to produce spiral discs when sliced. Guests will think you have made an exceptional effort, but the preparation is actually simple. We think of it as elevated comfort food. Serves 4.

INGREDIENTS

  • 1 cup carrots, grated
  • 1 1/4 cup cauliflower, chopped
  • 1 cup chicken bouillon or broth
  • 1 clove of garlic, chopped
  • 1/2 cup cranberries, cooked
  • 1/2 tsp Dijon mustard
  • 2 tsp flax oil
  • 1 tsp lime juice
  • 1/4 tsp lime zest
  • 2 cups mushrooms, grated
  • 1 tbsp olive oil
  • 3 tbsp orange juice
  • 1 tsp orange zest
  • pepper pinch
  • 1/2 cup red onion
  • 1/4 cup red onion, chopped finely
  • 1/2 cup red wine
  • 1 tsp sage
  • 1/8 tsp salt
  • 4 small chicken breasts (organic, free range)
  • 3/4 cup sweet potato, cubed
  • 2 tsp tamari or Braggs
  • 1 1/2 cup vegetable broth
  • 1 cup zucchini, grated

PREPARATION

  1. Heat the oven to 375°F.
  2. Prepare the chicken by slicing the thickness of the breast laterally almost all the way through and opening it up. Pound it with a tenderizer until it makes a thin but still firm “crepe”.
  3. Combine the mushrooms and vegetables with the oil, spices, and condiments and sauté until cooked down and the flavors are combined. Drain off any liquid and save. Cool to room temperature.
  4. Spread ¼ of the mushroom filling over each breast and roll from one end to make a log.
  5. Place the log on a sheet of tinfoil, secure the ends by tucking them in, and bake for 40 minutes.
  6. Meanwhile, boil the cauliflower, potato, garlic, and salt in the water until soft, then drain and return to pot.
  7. Mash until smooth and keep warm.
  8. (If you’d like a little gravy sauce with this dish take the reserved liquid from the mushroom stuffing and heat with a little chicken bouillon. Thicken with a bit of organic flour or arrowroot powder, being sure not to let lumps form).
  9. Prepare the cranberry sauce by simmering the ingredients together for about 15 minutes then cool and mash.
  10. Unwrap the chicken when it’s baked and slice the roll to create spiral rounds. Stack the rounds or lean them, domino-style.
  11. Drizzle the mushroom “gravy” over the chicken, and serve with cauliflower and cranberry.