Nutritional Wisdom with Carly Pollack

Indian Chicken and Eggplant

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Indian Chicken and Eggplant Indian Chicken and Eggplant

1/4 cup plain sheep or goat yogurt
1 clove garlic, crushed
1/2 tsp grated ginger
1/2 medium lemon, juiced
1 tbsp ghee
1/4 tsp garam masala
1/4 tsp ground coriander
1 pinch chili powder
1 pinch turmeric
1/2 lb chicken thighs
1 tbsp coconut oil
1/2 head cauliflower
1 tbsp coconut oil
1 medium onion, sliced
1 stalk celery, diced
1/2 medium cucumber, diced
1/4 cup fresh mint, chopped
1/4 cup cashews, roasted and chopped

Combine yogurt, garlic, ginger, lemon, oil and spices in a large non-metallic bowl. Cut 2 slits in the top of each chicken thigh. Add to yogurt mixture and toss to coat well. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Place cauliflower florets in a food processor and pulse until a rice-like consistency is reached. Add cauliflower to a pan with coconut oil and saute' until heated through. Preheat oven to 375. Grease and line a large baking dish with baking paper. Add chicken. Dice eggplant, place in a separate baking dish, season with sea salt and pepper, and drizzle with coconut oil.Cook the chicken and the eggplant for 30 to 35 minutes or until cooked through. Meanwhile, combine cooled rice, onion, celery, cucumber, coriander, mint and cashews. Serve with lemon wedges and yogurt.

2 Servings

Recipe Credit