Almond butter chicken casserole

Almond butter chicken casserole

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  • Prep Time


  • Total Time


  • Servings



  • For the marinade:

  • 1

    lb boneless skinless chicken thighs

  • 2

    lemons, juiced

  • nutmeg, dry mustard, pepper

  • Almond butter OR hazelnut sauce

  • 1

    cup Hazelnut butter OR almond butter

  • 1

    cup coconut milk

  • 1

    lemon, juiced

  • ½

    Tbsp nutmeg

  • 1

    tsp dry mustard

  • tsp anise

  • smoked paprika

  • dash of hot pepper flakes (not too much, you don't want it to be spicy)

  • salt and pepper to taste

  • Everything else:

  • 1

    Tbsp of fat

  • 10

    oz sliced crimini mushrooms


Cut Chicken into cubes, and marinate in other ingredients. I didn't measure out the other ingredients, just sprinkled them on the chicken. Combine all ingredients in a food processor. Blend until smooth. Heat oil in pan. Add marinated chicken and cook for about 5-10 minutes then add the mushrooms and keep cooking until the chicken is cooked and the mushrooms are tender. While that's cooking, make the Hazelnut Sauce. remove chicken from heat and put in a large bowl. add Hazelnut sauce and mix together. Serve on top of Spaghetti Squash or Zucchini Linguini.


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