Background: Does anyone else love a good casserole? Three days worth of dinners? I can't be the only one. I just made this for the first time on Sunday and it was a hit in a major way. I don't want to build up your expectations too much, but I had done two days of teeth whitening and even though I was already in minor agony from sensitivity, I still ate this citrus-y, pepper-y dish because I couldn't not eat it! I changed up the directions a little for efficiency, but it is pretty much the same as on the original website.
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| Just ignore that pan... I am not the neatest cook when I'm trying to get dinner done on schedule! |
Originally from: Mark's Daily Apple (see here for prettier pictures than I took)
Serves ~ 6-8
Approximate time, from prep to table: ~ 90 minutes, 55 of that is baking time
Ingredients:
2-3 pounds of chicken (I used 6 chicken breasts)
2+ Tbsp butter
1 onion, chopped
2 Tbsp ginger root, finely chopped or grated (let's be real: less than 2 Tbsp of powdered ginger)
2 garlic cloves, finely chopped (don't be a food snob: 1/2 tsp minced or powdered garlic)
3 carrots, peeled and sliced into thin coins
2 tsp cumin
1 tsp paprika
1 tsp coriander
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cayenne (optional: only add the cayenne if you want a really spicy dish)
1 green pepper, chopped (generally cheaper than red pepper)
28-ounce can of diced tomatoes (do not drain)
1/2 cup minced parsley or cilantro
2 tsp salt
1 head cauliflower
1 lemon
Directions:
Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.
Remove the chicken from the hot pan, cover to retain moistness, and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots and as much butter or olive oil as needed to saute. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well. Add red pepper, the can of tomatoes, and minced parsley or cilantro. Don't forget the salt (like moi)! Simmer during the next step.
Preheat oven to 375. Meanwhile, chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade to create a nice rice-like texture. (Alternatively, shred with a grater by hand or just grate in a food processor until cauliflower is the size of rice.)
Pour the cauliflower into the vegetable mixture and mix well, so that the cauliflower is completely covered by the sauce.
Coat the bottom of a 9x13 pan with some of the vegetable mixture. Place the chicken pieces on top with space in between them. Pour the remaining vegetable mixture over the top, pushing it down in between the chicken pieces. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 more minutes. Enjoy!
Note/Tips:
-I think this will be great for leftovers over the next few days because these types of spices combine well over night.
-Don't let the ingredient list intimidate you--it is mostly spices or easily prepped vegetables.
-Check out penzeys.com for a great variety of spices at good prices. For more expensive spices, I buy a larger quantity from Penzey's in a bag and then store in my fridge or freezer to retain freshness. It is generally less expensive than a small container from the grocery store. I love Penzeys Spices!
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