Bhuna Chicken with Romanesco

Bhuna Chicken with Romanesco
Inspired by Anjum Anand’s Rich Lamb Bhuna
Makes 6 servings.

2 lbs of chicken breast or thighs, skinless & boneless cut into 1” pieces
1 lb of romanesco, chopped into 1” pieces
6 medium onions, thinly sliced
2 cups sweet potato, chopped into 1” pieces
2 ½ cups of fresh or canned whole tomatoes, chopped
1 tablespoon olive oil
2” piece of ginger, roughly chopped
3 large garlic cloves, roughly chopped
2 tablespoons full-fat coconut milk
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 ½ teaspoon salt, divided
½ teaspoon ground turmeric
½ teaspoon black pepper
2 bay leaves
¼ teaspoon ground cloves
2 tablespoons fresh cilantro leaves, finely chopped for topping, divided

  • Process the tomatoes, ginger and garlic together in a food processor until smooth. Set aside.
  • Combine the garam masala, chili powder, coriander, cumin, turmeric, pepper, and cloves in a small bowl. Set aside.
  • In a large pot, sauté the onions in the olive oil over medium heat for 3 minutes. Sprinkle ½ teaspoon of salt over the onions.
  • Stir in the sweet potatoes and romanesco, sprinkle the remaining 1 teaspoon of salt over the vegetables and allow to cook a couple of minutes.
  • Then add the chicken and tomato-ginger-garlic mixture to the pot. Pour in the spices, coconut milk, bay leaves and 1 tablespoon of fresh cilantro. Gently stir to combine.
  • Increase heat to medium-high and bring to a gentle boil. Once boiling, reduce heat to low and cover. Allow to cook for 15 minutes. Stir every five minutes to prevent ingredients from sticking.
  • Remove bay leaves before serving.
  • Serve over rice and sprinkle with fresh cilantro.

Enjoy!

Bhuna Chicken with RomanescoBhuna Chicken with Romanesco

Steam Sautéed Kale Stems

Steam Sautéed Kale Stems
2 cups kale stems, chopped into 1/4″ pieces
2 teaspoons olive oil
1/2 teaspoon salt
1/2 cup vegetable broth

  • Heat olive oil over medium heat in a medium sized pot.
  • Add in the chopped kale stems and salt. Sauté for 3 minutes.
  • Pour in the vegetable both and bring to a simmer.
  • Cover, leaving the lid ajar to release stream while cooking. Cook for 10-15 minutes until stems are tender.
  • Add more salt to taste.

Enjoy!

 Check out the easiest way to remove kale stems in the video below. Hold the stem in your left hand and run your right hand down the stalk to remove the leaf.  And then make my Massaged Kale Salad with the leaves! 

Steam Sautéed Kale Stems

Whole Roasted Curry-Ginger Bok Choy

Whole Roasted Curry-Ginger Bok Choy
Makes 4 servings.

6 baby bok choy – sliced in half
1 teaspoon olive oil
1 tablespoon fresh ginger – minced
1 tablespoon garlic – minced
1 tablespoon coconut aminos or tamari
¼ teaspoon salt
12-16 fresh curry leaves

  • Preheat oven to 425F.
  • Lightly grease a large roasting pan with olive oil. 
  • Stir together the olive oil, ginger, garlic, tamari and salt in a bowl.
  • Arrange the bok choy on a roasting pan.
  • Drizzle the ginger-garlic mixture over the bok choy and then place a curry leaf or two on each.
  • Roast for 5-6 minutes until the ends of the bok choy are tender.
  • Enjoy!

Whole Roasted Curry-Ginger Bok Choy