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).
Whether you’re looking for plant-based alternatives to replace conventional chicken or just want to eat a little healthier once in a while, these baked vegan cauliflower bites are incredibly crunchy and delicious—and way better for you than deep-fried poultry (but you’ll never miss the real-thing wings).
A triple dredge in flour, a chia egg, and a spiced corn flake cereal coating means these bake to crunchy perfection on a sheet pan. The tangy vegan buffalo sauce adds another layer of deliciousness. Serve with our Vegan Blue Cheese Sauce for dipping! And don’t forget the celery. Vegan Buffalo Cauliflower Recipe and Vegan Blue Cheese Sauce Recipe
Once you've used all your leftover Thanksgiving turkey in sandwiches and soups, don't throw out the bones! Use them to make a nice turkey stock you can freeze for up to 3 months, and use in any recipe that calls for chicken stock. Get the recipe.
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt). Read more.