1In a large skillet (enough room to fit all chicken breasts), heat oil on medium-high. When hot, add chicken and brown on both sides for 10-12 minutes.
2While chicken is cooking, mince ginger and habanero pepper into a paste. Chop up cilantro leaves and stalks. Squeeze lime juice into a cup.
3Remove chicken from pan.
4Add 4 Tb water, ginger/habanero mixture, spices, salt, and white pepper to the pan. Stir for a few seconds.
5Then add the cilantro and 3/4 cup water and lime juice. Put the chicken back in the pan and toss in the cauliflower.
6Bring everything to a boil. Then reduce heat, cover, and simmer for about 40 minutes. If it looks like things are getting too dry, add more water. About half-way through the cooking, flip the chicken breasts.
7Spoon over rice or couscous. You can also chop up fresh cilantro to serve. I like serving this with a simple raita salad to cool things down (dice 1/2 cup cucumbers, dice 1 tomato, and dice 1/4 of an onion, squeeze 1/2 a lime, then stir in 1/3 a cup of yogurt and top off with some cilantro stalks).
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A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.