Rouge Running Bird

I once created a yummy chicken dish I called Rouge Running Bird, however in the years it was lost to history. So I found something that’s kinda sorta like it (well, it includes Chicken and Paprika, the two key ingredients of the original) and set about tweaking it up to my liking. 🙂

Thermomix instructions, if you haven’t got one, go out and get one, save yourself a lot of time and energy in the kitchen. 🙂

  • 600g Cauliflower
  • 2 Carrots
  • 2 Zucchini
  • 150g Broccoli
  • 650g Chicken Breast (diced)
  • Chicken Rub
    • Herb Salt
    • Garlic Powder
    • Paprika Powder
    • Chilli Powder (If you like a little zing!)
  • 1 tbsp butter
  • 60g raw cashews
  • 1tsp powdered chicken stock
  • 1tsp paprika powder

Roughly chop the cauliflower and put it in the Thermomix, hit it for 5 seconds, speed 5 REVERSE, and you should get a nice rice like consistency. Set that aside in the TM basket for now.

Make up the rub by mixing the three ingredients together, to your personal taste, and then roll the chicken pieces in it until they are coated to your satisfaction.. Put the chicken pieces on the varoma tray. Put a dob of butter on the pieces of chicken.

Chop up all the veggies you want and put them in the bottom of the varoma dish.

Put about 500mls of water in the bowl before assembling the varoma on top and run it for 10 minutes, varoma temp, speed 1.

Now put the basket with the cauliflower into bowl, and run it for another 10 minutes, varoma, speed 1.

Once that’s done it’s time to make the sauce. Pour out the liquid from the bowl into a container, then pour back in 60 grams of the liquid, and put in the cashews, chicken stock and 1tsp paprika powder, then blend at speed 9 until it’s smooth and creamy. Add a little more liquid if needed.

Serve it up and enjoy 🙂