Pregnancy cravings and creamy chicken goodness

It seems all I want to eat at the moment is creamy stuff….thank goodness for lactose free cream otherwise I’d be in a world of hurt. It is also a very good thing that the kids are only lactose intolerant as well and can have lactose free dairy because buggered if I’d be cooking 2 different meals every night just to appease this baby that is growing in my belly. It’s probably not so good for my waistline but already, at just 13 weeks, there is very little waistline to speak of so what does it matter…as long as my taste buds are happy right? And there’s always the gym after bubs arrives, besides, I’m getting to the gym about 3 times a week and plan to for as long as this baby allows.

So I can’t eat much meat these days, in fact I can’t eat much of anything unless it’s creamy or chocolatey, so I bulked this up with veggies and served it on rice (yes, another thing that goes down well) and picked out all the meat from my plate and gave it to the boys. I did try one little piece but it didn’t quite sit right. First time I made it I used chicken, second time lamb strips. Both were yum. You could even use beef or veal. Again, like a few of my dishes, I have used saffron. You could leave it out but it won’t taste as good. Don’t buy your saffron from Coles or Woolies, try your local Indian or Asian grocer, it is WAY cheaper…my favourite is the Spanish variety. Yes yes, I know I know, I should be supporting Aussie farmers but when I can get 5 times as much saffron for half the price………and I think it tastes better anyway :o)

1kg of chicken fillets cut into strips or chunks (lamb, beef or veal strips if you prefer)

2 tsp of salt

3 cloves crushed garlic

1 tbsp of maple syrup

2 tbsp of canola oil

good pinch of saffron

2 large carrots diced

1 large swede diced

1 leek sliced

extra oil for sauteeing

500ml of cream

In a non metallic bowl mix the oil, maple syrup, garlic salt and saffron. Add the meat and stir to coat well. Leave to marinate for about 30 minutes (it doesn’t matter if it’s more or less). Heat a large frying pan over high heat then brown the meat in batches (about 2 or 3) until only just brown but not cooked through. Remove from pan and set aside. Heat the oil then toss in the veggies and sautee until just tender. Add the meat and cream and simmer for about 15 minutes. Season to taste with salt.

Bubbling away on the stove


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