31 March 2012

West African Chicken with Cauli Rice

This is a recipe I have been meaning to try for a while.  It isn't as photogenic as some recipes, but the taste is worth it.  Or you could trot on over to Kalyn's Kitchen and check out her pictures (and recipe).  While you're at it, go on over to Elana's Pantry for the original cauli rice.  I made some edits to Kalyn's recipe to make it Paleo and fit what's in my freezer, and I simplified the cauli rice down to 3 ingredients.

Take one head of cauliflower and pulse it in a food processor until it is a rice-like consistency.
Saute an onion in coconut oil until translucent then add the cauliflower.  Saute for around 10 minutes, stirring occasionally.  When I first started cooking I remember recipes never told me what stove setting to use, so if you're a newbie, try something slightly higher than medium.  Feel free to add any spices to the cauli rice.
 In a medium pot, saute another onion (I think I actually put half in the cauli rice and half in the chicken sauce).  I didn't have any ginger to put in this dish, but if you do, I bet it will be awesome.  Add the fresh ginger, jalapeno, chili powder, and a cup of chicken stock.
Then add half a cup of almond butter, some diced tomatoes, and a splash of vinegar.  Let that come to a simmer/mild boil.  Add three cups of diced (cooked) chicken.
This dish is also good over regular rice, which is what Kyle ate.  And Kalyn is completely right - the green onions really make this dish.  They add some great flavor and texture.

West African Chicken with Almond Butter Sauce

  • 1-2 T coconut oil
  • 1/4 cup finely diced onion
  • 1 T finely minced ginger root
  • 2 tsp. finely minced jalapeno
  • 1 tsp. chili powder
  • 1 cup chicken stock
  • 1/2 cup almond butter
  • 1/2 cup diced tomatoes
  • 1 T cider vinegar
  • 3 cups diced, cooked chicken
  • S&P to taste
  • 3-4 green onions, sliced diagonally

1.  Heat coconut oil in a medium pot, saute onion.  Add ginger and jalapenos and saute about 2 minutes. Add the chili powder, and saute about 1 minute more.

2.  Add chicken stock, almond butter, tomatoes, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add chicken, and let simmer 10-15 minutes.

3.  While mixture simmers, slice green onions.  Serve hot over (cauli) rice, with a generous handful of green onion slices on each serving.

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