Cauliflower Rice with Chicken

Ingredients

• 4 chicken breast fillets (150 g each)
• 2 cloves garlic
• 1 chili pepper
• 2 shallots
• 0.25 tsp ground cumin
• 0.25 tsp ground coriander
• 1 tsp paprika powder
• 2 tbsp Soy sauce
• 340 ml coconut milk
• 1 tbsp Sesame oil
• 4 tbsp peanuts (15 g each)
• 1 tbsp peanut butter (15 g)
• 0.5 tsp red curry paste
• 1 tsp sesame seeds (5 g)
• chili flakes
• 0.5 tsp turmeric powder
• 0.5 cauliflower (600 g)
• 1 bunch Swiss chard (300 g)
• 3 tbsp peanut oil
• 80 ml Vegetable broth
• Salt
• Pepper
• 1 Organic Lime

Instructions

1. 1.

   For the skewers, pat chicken fillets dry and cut into ~3 cm cubes. Peel garlic cloves and cube them. Slice chili pepper lengthwise, deseed, wash, and chop. Peel one shallot and finely dice it. Mix garlic, chili, shallot, cumin, coriander, ½ tsp paprika, soy sauce, 4 tbsp coconut milk, and sesame oil; marinate chicken in this mixture for 1 hour.

2. 2.

   For the sauce, toast peanuts in a hot pan without oil for 3 minutes. Let cool for 5 minutes, then blend finely. Combine peanuts, peanut butter, and curry paste in a small pot, stir, and deglaze with remaining coconut milk. Simmer on medium heat for about 10 minutes. Transfer to a bowl and sprinkle with sesame seeds, chili flakes, turmeric, and the rest of the paprika.

3. 3.

   Clean cauliflower, wash, cut into florets, then roughly grate or pulse in a blender. Dice the remaining shallot finely. Clean Swiss chard, wash, and slice leaves and stems into thin strips.

4. 4.

   Heat 2 tbsp peanut oil in a pan. Sauté the shallot for 2 minutes over medium heat. Add cauliflower and chard; sauté for 3–4 minutes. Deglaze with broth, cover, and steam for another 2–3 minutes. Season with salt and pepper.

5. 5.

   Remove chicken from the marination, drain, season with salt and pepper, and skewer. Heat remaining peanut oil in a pan or grill pan. Cook skewers, turning occasionally, for 8–10 minutes over medium heat. While cooking, peel lime and cut into wedges. Warm vegetables and sauce briefly if desired. Arrange cauliflower rice on plates, top with chicken skewers, garnish with lime slices, and serve peanut sauce on the side.