How To Make Spiced Chicken & Cauliflower Pilaf
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Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cauliflower head, cut into florets
- 2 cups basmati rice
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 1/2 tsp ground cinnamon
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
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Season the chicken breasts with salt, pepper, and half of the curry powder, turmeric, cumin, coriander, chili powder, and cinnamon. Set aside.
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In a large saucepan, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and cook until softened and golden brown.
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Add the cauliflower florets to the saucepan and cook for 5 minutes, until slightly tender.
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In a separate pot, cook the basmati rice according to package instructions.
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Push the cauliflower to one side of the saucepan and add the seasoned chicken breasts. Cook for 5 minutes on each side, until cooked through.
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Remove the chicken from the pan and let it rest for a few minutes. Slice it into strips.
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Add the remaining spices to the saucepan with cauliflower and stir to coat the florets evenly.
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Serve the spiced chicken and cauliflower over the fluffy pilaf. Garnish with fresh cilantro.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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