Baharat Chicken Thigh Stew With Cauliflower Rice And Pomegranate
This carb smart recipe replaces half the white rice for cauliflower rice. Try your go-to comfort stew, Middle Eastern-style. You'll simmer juicy chicken thigh in garlic, turmeric and baharat spices till tender. Serve over rice with a sprinkle of pomegranate seeds to finish. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil a kettle
Peel and finely slice your brown onion[s]
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add your diced chicken thigh and cook for 3-4 min or until lightly browned
Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
Once the chicken has browned, add the sliced onion to the pan and cook for 2-3 min or until softened
Once softened, reduce the heat to medium-high, then add the chopped garlic with your ground turmeric, baharat and 1/2 tbsp [3/4 tbsp] [1 tbsp] flour
Cook for a further 1 min or until fragrant
Tip: Add a drizzle more oil if your pan is looking a little dry!
Once fragrant, add your chicken stock mix to the pan with 225ml [300ml] [450ml] boiled water and a pinch of sugar, bring to the boil over a high heat
Once boiling, reduce the heat to medium-high and cook for 6-8 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)
Whilst the stew is cooking, cut the top and bottom off your pomegranate[s], then slice into quarters, then place the pomegranate quarters into a large bowl filled with cold water
Tip: This helps prevent mess and makes separating the seeds easier!
Separate the pomegranate seeds from the white pith and discard the pith, then drain the pomegranate seeds in a fine sieve and set them aside for garnish
Wash your spinach and pat dry with kitchen paper
Once the chicken is cooked, add your spinach to the pan and cook for a final 1-2 min or until wilted – this is your baharat chicken stew
Serve the baharat chicken stew over the cooked cauliflower rice
Scatter the pomegranate seeds all over
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
100g
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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