Nutritional Wisdom with Carly Pollack

Taj Mahal Chicken

Well Fed 2
Taj Mahal Chicken Taj Mahal Chicken over Cauliflower Rice

1/2 lb boneless, skinless chicken thighs
sea salt, to taste
black pepper, to taste
1/2 tbsp coconut oil
1/2 large onion, diced
1/2 medium red bell pepper, diced
1 bay leaf
2 cloves garlic, minced
2 tbsp curry powder
1/2 tsp dried thyme
1/2 tbsp tomato paste
1/4 cup raisins or dried cranberries
1/2 14oz can diced or crushed tomatoes
1/4 cup unsweetened applesauce
1/4 cup filtered water
1/4 cup coconut milk (canned)
1/2 head cauliflower

Place the chicken in the freezer for 10 minutes, then cut it crosswise into 1/4-inch strips. Sprinkle the strips with salt and pepper. Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the chicken in a single layer and brown well on both sides, about 10 minutes. Cook in batches if you need to and remove the chicken to a bowl to catch the juices. In the same pan, add the onions, bell pepper, and bay leaf. Sauté until the veggies are tender and beginning to brown, about 5 to 7 minutes. Season with salt and pepper, then add the garlic and stir until fragrant, about 30 seconds. If the pan is looking dry, add 1⁄2 tablespoon coconut oil. Add the curry powder, thyme, and tomato paste. Stir to blend and fry about 1 minute, then add the raisins, tomatoes, apple sauce, and water. Stir to combine and bring to a boil. Return the chicken to the pan with any accumulated juices. Reduce the heat to simmer and cook, covered, 20 to 30 minutes until sauce thickens. Preheat oven to 375 degrees. Cut cauliflower into florets and place in a food processor. Pulse until a rice-like consistency is reached. Drizzle with oil and toss to combine. Line a baking sheet with parchment paper and spread cauliflower in an even layer. Bake for 15 to 20 minutes or until cauliflower starts to brown. Add the coconut milk to the chicken mixture and stir to combine. Heat through, about 5 minutes, then sprinkle with chopped herbs.

2 Servings