Monday, June 3, 2013

Sweet Chili Chicken

You know those days when you just get lucky? This was one of those days. As I move forward in my health journey, I am learning the important of making sure that the recipes I put on here are amazing. The first time I made this was on Saturday, and everyone eating agreed, there needed no tweaking. It was perfect. I didn't believe myself. Usually when I cook I'm quite good at just making something up on the spot that tastes pretty good (or else it completely flops - to the people who have eaten my flops without complaining - thank you). But this was an exception - it was fantastic. Like I said, I didn't believe myself - so today I made it again this time measuring the amounts I had eyeballed for the sake of recipe creating.

This is delicious with pineapple, and although I haven't tried it yet, I would suggest trying it with the grilled pineapple skewers from Make It Paleo. That would be amazing. Another option, that would be just as delicious (maybe more...?) is instead of putting the cauliflower right into the chicken to serve it over cauli-fried rice. I think that would be amazing - and somehow I feel like that's a more rounded meal even though its exactly the same.

One of my goals when cooking is to keep things simple, so that they can be done quickly and time efficiantly. I remember in my early days of grain free life, I would spend hours a day preparing just a single meal (cauliflower pizza crust anyone? Ain't nobody got time for that!)

I often find that the best recipes have very few ingredients, such is the case with this beauty.


For the Chicken Cauliflower:

2 Chicken Breasts, diced
1/4 of a medium red onion, cut into strips
1/4 TSP Salt
Pepper To Taste
2 Garlic Cloves Pressed or Minced
Dash of Ginger

For The Sauce:

2 TBSP Coconut Oil, Melted
1-2 TBSP Raw Honey
1 1/2 - 2 TSP Heaping Chili Powder

Fill a large pan about an inch full of water and bring to high heat. Once the water is bubbling, add in the chicken. Cover and steam the chicken in the water until it turns white - put in onions. When the nearly chicken is cooked, add in the cauliflower, and steam for  5 minutes. At this point drain most of the water from the pan, reduce the heat of the stove to medium. Place the chicken, onion, and cauliflower back on the pan and add in the salt, pepper, garlic and ginger. Stir it all together to make sure the flavors mix. While the last bit of water is cooking off, make the sauce.

For the sauce! Melt the coconut oil in a small pan. Once the oil is melted, whisk in the honey and chili powder. It may not mix completely, that is okay because once you pour it over the chicken it begins to cooperate a little more.

When the water is cooked off the meat, pour the sauce over the chicken and mix thoroughly. Cover, and allow to simmer for 5 minutes. I am usually impatient by this point, so I go play I can find to occupy myself. Come back, and give it another stir. Reduce the heat of the pan to low, and making sure to leave it uncovered allow the rest of the liquid to cook off/thicken up.


Yum. Nom nom nom.

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