What's for Dinner? Curried Cauliflower, Chickpeas and Chicken!

I got this recipe in my inbox today from a site I subscribe to (Chow.com) and it really caught my eye.  Theirs called for tofu, which I am not a big fan of, so adapted it and inserted chicken instead.  It turned out really great. Ok, now for the less adventurous of you, this one might sound weird.  But I promise you, it is really good! Although if you are like my mother and detest Indian food (or think you do, like she does), then maybe it isn't for you.  But in our house, it is a keeper...Sully even went back for seconds.  It does call for some spices that most of you probably don't have (we, however have about every spice known to man, which helps!).  Stores like Whole Foods and Fresh Market sell spices in bulk, so you can buy just a little of these so you don't have to break the bank on spices that you will only use a teaspoon of.  Recipes like this one really won't work without the correct spices.  Ok, enough spice rant!  I hope you give this one a try.  It's healthy, easy and delicious!  Enjoy!

Curried Cauliflower, Chickpeas and Chicken
Adapted from Chow.com
Serves 4
Printable recipe

• 3 TBSP olive oil, divided
• 1/2 tsp fennel seeds
• 1 medium to large onion, diced
• 2 TBSP grated ginger (about a 2-3 inch piece)
• 3 cloves garlic, finely minced
• 1 tsp Garam Masala spice
• 1/2 tsp Turmeric
• 1/8 tsp Cayenne Pepper
• 1 15-oz can chickpeas, drained and rinsed
• 1 head cauliflower, cut into medium florets
• 1 cup chicken broth, divided
• 2 large or 3 small chicken breasts, cut into bite-sized pieces
• 1/3 cup flour
• juice of 1/2 lime
• chopped cilantro (to garnish)
• jasmine rice

In a Dutch oven or heavy skillet, heat 2 TBSP olive oil over medium heat.  Add fennel seeds and toast until fragrant, about 1 minute. Add onion and ginger and sauté until they being to brown, about 8-10 minutes. Add garlic and spices and sauté another minute more.  Add chickpeas and cauliflower and stir to combine well.  Add 1/2 cup chicken broth.  Put lid on pan/pot and reduce heat to simmer.  Simmer about 10-15 minutes, until the cauliflower is just tender.

While this cooks, in a separate pan, heat last TBSP of oil.  Toss chicken with flour and add to pan.  Saute until browned and cooked almost through.

When chicken is done and cauliflower is soft, add chicken into cauliflower mixture and gently combine. Add the remaining chicken broth and the juice of the lime and let simmer a few minutes more, until a slightly thickened sauce forms.  Serve over jasmine rice and top with chopped cilantro and Sriracha hot sauce (if desired). Enjoy!