Indian Spiced Chicken

whenever I was initially hitched we lived-in Santa Barbara, CA in a small, one area bungalow. We’re dealing with 500 square feet complete…*small*. The kitchen was a little galley that contains a refrigerator you could barely open up (given that it would strike the countertop on the other side), half a counter area which was near an old cast-iron sink and then compared to that ended up being a half sized traditional range and oven. Despite our little house we nonetheless was able to prepare and consume really, which amazes myself these days.

Our favorite dishes was one i came across in Sunset magazine for Indian Spiced Chicken. This dish never ever were unsuccessful so we often served it as soon as we were enjoyable. It had been just a simple solid recipe. I never ever took the meal out of the mag, i merely bookmarked it for some reason, a blunder I’ll never ever make again.

The full time had arrive at move therefore was a huge one across the country to vermont. In a short time we discovered I didn’t know in which that mag decided to go to. We searched through bins and tried to discover recipe online without any success. I recognized, I’d need attempt to keep in mind and replicate it a I could. The recipe is not tough but features adequate spices and I also couldn’t remember how much of every spruce to include. After learning from mistakes we this excellent dish in our life.

There is something actually unique concerning the Indian spruce profile with chicken and onions. The raisins add a sweetness even though the pistachios top it off with salty crunchiness. The cauliflower is a big change through the initial recipe rendering it an easy one pot (or skillet) dish. This dish features a number of plant meals like cauliflower, fresh natural herbs, nuts and raisins supplying taste and a good nutrient profile.

Offer this recipe an attempt. It has lots of components so my tip is have got all components out, calculated and able to get and then it comes collectively easily.

In Addition included this recipe inside our Fresh Start cookbook, a free of charge gift when you subscribe to our email revisions, over there regarding correct ⇒

Indian spiced chicken with onions, cauliflower, raisins and pistachios

Author: Meri Raffetto- modified from Sunset Mag

Recipe kind: entree

Serves: 4 servings

Components

• 2 glasses cauliflower, cut into small 1-inch pieces
• 4 boneless, skinless chicken breast halves, slashed into 2-inch pieces
• 1 Tablespoon olive-oil
• 1 onion, halved and slivered lengthwise
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons floor ginger
• ½ teaspoon floor cinnamon
• 1 teaspoon surface dried turmeric
• ½ tsp salt
• ½-cup raisins
• 1-cup chicken broth
• 1 ½ glass dry couscous
• 1 ½ glass liquid
• ¼ glass carefully sliced fresh mint
• Salt and Pepper to taste
• ¼ glass shelled roasted, salted pistachios
• ¼ glass finely sliced cilantro

Instructions

1. Steam cauliflower until starting to soften. Remove and wash with cold-water to stop preparing.
2. Temperature olive-oil in a sizable skillet over method high heat. Include the chicken pieces and cook until browned, about 1 minute on each side (doesn't have to be prepared through during this period). Pull with slotted spoon into bowl.
3. Switch heat down seriously to medium, include onions and garlic and blend frequently until onions are limp and beginning to brown, try not to burn the garlic. Return chicken and cauliflower to pan and spread amount across onions. Sprinkle cumin, ginger, cinnamon, turmeric, ½ tsp salt and raisins over chicken and vegetables. Pour broth evenly over-all. Protect and provide boil. Reduce temperature and simmer around 5-6 min.
4. At the same time, bring 1 ½ glasses water to a boil; stir in 1 ½ glass couscous and come back to boil. Protect pan, remove from heat, and let stand until water in absorbed- 5 min. Fluff couscous with hand and stir in chopped mint.