Chicken and Cauliflower Stew
Great winter stew with yummy cauliflower… delicious weeknight meal…
- 1 pound chicken thighs, cleaned and cut into bite sized pieces
- Juice of one lemon
- 2 teaspoons smoked paprika
- 4 garlic cloves, peeled
- 1 cup cilantro, chopped
- 2 teaspoons salt
Add lemon juice, paprika, garlic, cilantro and salt in a blender. Blend till smooth. Take out and transfer to a medium bowl. Add the chicken pieces and mix well. Marinate for at least 2 to 3 hours.
- 1 cauliflower head, cut into florets
- Drizzle of olive oil
- Salt
Preheat oven to 400 degrees F.
Place the cauliflower onto a lined cookie sheet. Drizzle with olive oil and sprinkle salt. Mix well and roast for 30 to 40 minutes till the florets are golden brown but not over done. Keep aside.
- 2 tablespoons extra light olive oil
- 1 medium yellow onion, chopped
- 1 cup tomato sauce
- Salt
- ½ cup cilantro, chopped
Heat a medium saucepan and add the olive oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the tomato sauce and sauté for another 2 to 3 minutes. Add the chicken and the marinade. Bring to a boil and simmer for 10 minutes. Add the cauliflower, bring to a boil and lower the heat and place the lid. Cook for another 10 to 15 minutes, till the chicken is cooked. Mix well and check for seasonings. Add salt and cilantro for garnish. Serve with a green salad.
