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
Ingredients:
- 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.
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.
No comments:
Post a Comment