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).
Love the Chick-fil-A’s signature frosted lemonade? With our take on the genius summertime treat, it’s incredibly easy to enjoy (and customize) it at home. This sweet and tangy lemonade milkshake is as refreshing as it is decadent, and easy to make. Read more.
Pumpkin Spice: So Much More Than a Latte
Why are people obsessed with pumpkin spice everything? Read more.
Quick Bites: Michelle Tam
Blogger and cook book author Michelle Tam answers our lightning round of questions. Read more.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.