New You Boot Camp – Roast Turkey
13th April 2015
Pumpkin Spice Chicken Cacciatore
13th April 2015
Ingredients
- 1 lb chicken cut into cubes
- 2 cloves garlic minced
- 1 red onion sliced
- 1 cup canned coconut milk
- 1/2 cup pureed pumpkin
- 1/2 cup cashews
- 2-3 tbsp curry powder
- 1 tbsp organic virgin coconut oil
- 1 tsp cumin ground
- 1/2 tsp Red pepper flakes
- pinch of cinnamon
- Himalayan Crystal Salt and pepper to taste
- cilantro to garnish
For the coconut rice
- 1 head cauliflower stem removed, roughly chopped
- 1 cup canned coconut milk
- 1/4 cup Unsweetended Coconut Shredded
- 1 tbsp organic virgin coconut oil
- 1 tsp maple syrup
- Pinch of Himalayan Crystal Salt
Servings:
Instructions
- First add your chopped cauliflower to your food processor with the shredding attachment to rice the cauliflower.
- Pull a large pot, place over medium heat, and add a tablespoon of coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, mixing occasionally.
- Now pull out a large skillet and place under medium heat. Then add your coconut oil.
- Add minced garlic then chicken as soon as the garlic becomes fragrant.
- Once the chicken begins to become white on all sides, add your cup coconut milk and pureed pumpkin to your chicken and mix until the pumpkin breaks down.
- Now add your sliced onions and spices to cook down.
- Then add your other ingredients for your coconut rice and cover to cook down. Stir occasionally to make sure it doesn't burn!
- Let the rice cook for about 5-8 minutes until coconut milk has evaporated and you have sticky rice.
- When chicken is done cooking and your curry has thickened a bit, remove from heat and add your cashews to the curry mixture.
- Now place sticky rice in a bowl along with curry over top and cilantro to garnish!
