The original recipe is from Salma at thewritebalance. I edited her recipe a little in order to use cauliflower instead of rice and it turned out superb! I've had quite a few requests from people asking how to make akni with cauliflower instead of rice so i thought i would share it. It's a great way to eliminate the carbs and cut calories while still keeping the flavour. Thanks Salma for sharing!
Ingredients:
8 cups of pulsed cauliflower (made in the food processor)
4-8 pieces of skinless chicken (i used 1 breast, 4 thighs and 4 legs)
3 tablespoons of olive oil
5 to 6 cardamom pods
2-3 cinnamon sticks
4 cloves
10 whole black pepper
1 green chopped chilli or 1/2 tsp of red chilli powder (optional)
1 tablespoon of whole cumin seeds
3 tablespoons of chopped cilantro leaves
3 roma tomatoes
3 fist fulls of fried onions
2 tablespoons of chopped garlic
1 tablespoons of ginger
1 tsp of salt
2 tablespoons of lemon juice
1/2 cup of chicken and vegetable stock
8 cups of pulsed cauliflower (made in the food processor)
4-8 pieces of skinless chicken (i used 1 breast, 4 thighs and 4 legs)
3 tablespoons of olive oil
5 to 6 cardamom pods
2-3 cinnamon sticks
4 cloves
10 whole black pepper
1 green chopped chilli or 1/2 tsp of red chilli powder (optional)
1 tablespoon of whole cumin seeds
3 tablespoons of chopped cilantro leaves
3 roma tomatoes
3 fist fulls of fried onions
2 tablespoons of chopped garlic
1 tablespoons of ginger
1 tsp of salt
2 tablespoons of lemon juice
1/2 cup of chicken and vegetable stock
1) Wash and cut chicken and remove skin.
2) Wash and pulse cauliflower pieces in the food processor until it is granular.
3) Wash and chop tomatoes.
4) Wash and chop cilantro.
5) Add oil to saucepan and heat on medium.
2) Wash and pulse cauliflower pieces in the food processor until it is granular.
3) Wash and chop tomatoes.
4) Wash and chop cilantro.
5) Add oil to saucepan and heat on medium.
6) Add cinnamon, cloves, black pepper and cardamom and saute for a few mins.
7) Add cilantro, cumin and chilli if you are using it.
8) Saute for a few minutes. Make sure heat is on low/med so that you don't burn the cumin seeds.
8) Saute for a few minutes. Make sure heat is on low/med so that you don't burn the cumin seeds.
9) Add chopped tomatoes and fried onion and saute for a few minutes.
10) Add chicken pieces, ginger and garlic and cook until chicken is almost ready.
11) If chicken sticks to the bottom of the pan then add 1/4 cup of chicken stock.
12). Once chicken is almost done, add chicken stock, salt and lemon juice (only add the remaining 1/4 cup if you have already added 1/4 cup before).
13) Add pulsed cauliflower and turn heat to low.
14) Cook with lid partially covered for about 10-15 mins.
15) Chicken should be cooked well and coming of the bone slightly.
16) Serve with yogurt.
11) If chicken sticks to the bottom of the pan then add 1/4 cup of chicken stock.
12). Once chicken is almost done, add chicken stock, salt and lemon juice (only add the remaining 1/4 cup if you have already added 1/4 cup before).
13) Add pulsed cauliflower and turn heat to low.
14) Cook with lid partially covered for about 10-15 mins.
15) Chicken should be cooked well and coming of the bone slightly.
16) Serve with yogurt.
Serves 6 to 8
Calories per serving: 192, Fat: 5g, Carbs: 10g, Fiber: 4g, Sugar: 4g, Protein: 23g, Sodium: 270 mg
Calories per serving: 192, Fat: 5g, Carbs: 10g, Fiber: 4g, Sugar: 4g, Protein: 23g, Sodium: 270 mg
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