This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Spicy shredded chicken and lite coconut milk combine to make this classic Indian dish. Served with cauliflower rice.
12-inch saute pan, Can Opener, Cutting board, Dutch Oven, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wooden Spatula
Ingredients
3 ½poundboneless skinless chicken breasteach cut in half
8cupchicken stock
1 onionfinely chopped
4clovegarlicminced
1/2teaspoonsea saltmore or less to taste
For the tandoori sauce
1cupcanned lite coconut milklite fat
1/2teaspoonsea saltmore or less to taste
2teaspoonsmoked paprika
1/4teaspoon cayenne pepperoptional but highly recommended, adjust per client's spiciness preferences
2teaspoonground cumin
2teaspoonground turmeric
2teaspoonfreshly ground black pepper
For the cauliflower rice:
33ounce frozen riced cauliflower
2clove garlic
2teaspoon avocado oil
Instructions
For the pulled chicken:
Fill a large pot with chicken stock and add the garlic, onion, salt, and bring to a boil.
Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat, drain and allow chicken to cool.
For the tandoori sauce:
Combine all the spices in a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
Once chicken has cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.
For the cauliflower rice:
Heat a large non-stick saute pan over medium-high heat. When hot add the oil and the garlic, saute for 30 seconds, being careful not to burn the garlic. Add the frozen riced cauliflower, breaking up chunks as necessary. Saute for 3-5 minutes until warmed.
Reheating Instructions
Heat chicken in a large sauté pan set over medium heat and heat until cooked through.