Ingredients (serves 4)
1 lb chicken breast (cut into 1” cubes)
1/2 head of purple cabbage (cut into 1” pieces)
2 carrots (cut into 1/2” slices)
1 can chick peas (strained & rinsed)
1 red onion (cut into 1” pieces)
8 oz pack of cremini mushrooms (quartered)
10 oz bag of spinach
3 cloves garlic (sliced thin)
2 Tbsp fresh grated ginger
1 sweet potato (peeled & diced into 1/2” cubes)
1/4 c rinsed & chopped basil
1/4 cup rinsed & chopped cilantro
2 tbsp coconut cream
1 tsp sesame oil
2 tbs tahini
2 c chicken stock
2 Tbsp chili sauce
1 Tbsp honey
1 avocado
2 13 oz cans of coconut milk
Salt & pepper to taste
Marinade For vegetables
1 Tbsp Dijon mustard
1 Tbsp chili sauce
1 clove garlic (grated)
1 Tbsp honey
1 tsp Worcestershire sauce
2 Tbsp Sea Salt
1 Tbsp Applecider vinegar
1/4 c olive oil
Rice
2 c Basmati rice
3 c water simmer with a bay leaf
3 Tbsp vegetable oil
Directions
Once everything is prepped, heat your oven to 325. Marinate your vegetables at room temp for an hour. In a medium sized sauce pot, whisk together the chicken broth, coconut cream, coconut milk, sesame oil, and tahini. Bring to a simmer.
Now, heat a large braising pan over high heat. Season the chicken and add your vegetable oil to the hot pan. Sear the chicken for one minute on each side until you have a nice golden brown sear. Toss in the sliced garlic and grated ginger, stirring until they become lightly toasted. Pour your warm coconut braising liquid over the chicken, bring the liquid to a boil. Cover with the lid, braise for 1.5 hours.
Rinse your rice in cold water three times. Gently agitate the rice with your hands until the water becomes cloudy, then bail and repeat until it no longer becomes cloudy. Three times should be fine. Once you’ve done this, lay the rinsed rice out on a sheet tray lined with parchment paper to dry.
Once the chicken has braised for 1.5 hours, turn the heat up to 375. Line a couple sheet trays with parchment paper and spread the marinated vegetables over them evenly. Do not crowd the sheet trays. Cover with aluminum foil and roast at 375 covered for 12 minutes. Remove the aluminum foil and roast for another 12 minutes. Now add the roasted vegetables, the spinach, and your can of chickpeas to the chicken and coconut broth. Remove from the oven and let sit covered until ready to serve.
For the rice, heat a large 4″ roasting pan over high heat for until the pan is very hot. This will happen quickly, so be sure to have all your Ingredients ready and by your side. Put the oil in the very hot pan, immediately followed by the rice. Stir vigorously for about a minute with a wooden spoon, toasting the rice, being careful not to let it burn.
Immediately pour in the 3 cups of water, pinch of salt, and the bay leaf. Do not stir the rice once the water is in the pan. Cover immediately and put into the 375 degree oven for eight minutes. Remove from the oven, gently fluff the rice with a fork, and cover for five more minutes letting the rice steam. Finally, whisk together the two Tbsp chili sauce and one Tbsp honey for a spicy sweet flavorful sauce.
Spoon the rice onto a plate. Ladle the coconut braised chicken and roasted vegetables on top. Finish with the chopped herbs, sliced avocado, and a drizzle of chili and honey.