Saturday, 19 May 2012

Pina Colada Chicken & Calypso Confetti Cauliflower

We tried this last night, I REALLY liked the sauce. Found it was very WHITE so I added a dash of soya to give it more color, but the sauce, was delicious!! AND it was very pretty on the plate J

This recipe makes enough for 2; easy to double or triple!

8 oz. grilled chicken (If you don’t have already grilled chicken you can just dice the chicken and saute it in some olive oil, then set aside.)

1/2-1 cup unsweetened, crushed pineapple (I added an entire can!!! – drained)
1/2-1 cup CANNED coconut milk (i only use the cream from the can)
juice of 1 lime
2 garlic clove, crushed
pinch of cayenne pepper or more

1/2 cup onion, finely diced
1 green pepper, finely diced
1/2 red pepper, finely diced
1 carrot, grated 

(i also add finely diced orange and yellow pepper if i have it)
2-3 cups grated cauliflower
olive oil or coconut oil for sautéeing

1. Make the sauce. Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. Heat over medium while you make the rest of the meal. (I found this very WHITE so added a dash of soya for color)

2. Prep the vegetables & chicken. Dice the peppers and onion in a 1/4-inch dice; try to make them all the same size so they cook evenly. Shred the carrot with a grater or peeler. Turn the cauliflower to “rice” in a food processor or with a grater; see this link for details. Cut chicken into bite-sized pieces.

3. Cook the vegetables. Put some oil in a saute pan. Cook onions, peppers, and carrot until they’re tender and starting to brown. Then I added another 2 teaspoons of oil, the cauliflower, a pretty good sprinkle of salt, and stir-fried the whole thing ’til it was hot and slightly browned. (I COOKED MY CAULIFLOWER SEPARATELY IN ANOTHER FRY PAN AS PAT WAS HAVING NOODLES WITH HIS)

4. Heat the chicken. I used the microwave. You can also just throw in the chicken on top of the veggies and re-heat it that way.

5. Assemble. Make a bed of Calypso Confetti Cauliflower on a plate, then top with the diced chicken. Remove the sauce from the stove and take a big whiff – it smells heavenly! Pour the sauce over the chicken and vegetables.

Add diced avocado on top and crushed toasted pecans or macadamians on top
Add handful of chopped cilantro and grated ginger to sauce
would look lovely with chopped chives sprinkled on top!

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