CHICKEN, CHICKPEA AND CAULIFLOWER STEW

CHICKEN, CHICKPEA AND CAULIFLOWER STEW image

Yield 6 servings

Number Of Ingredients 15

1 tablespoon oil
2 cups diced onion
1 pound boneless/skinless chicken breast, cut into 1-inch pieces
1 tablespoon curry powder
1 tablespoon turmeric
1 tablespoon ground cumin
1 cup cream sherry or fruity white wine
1 28-ounce can of chickpeas, drained and rinsed well
1 28-ounce can diced tomatoes
1 cup low sodium canned chicken broth
1 head cauliflower, cut into 1-inch pieces
2 tablespoons cornstarch mixed with 2 tablespoons cold water
2 tablespoons butter
1/4 cup chopped cilantro
Kosher salt to taste

Steps:

Heat an 8 quart pot over medium heat, and add the 1 tablespoon of oil. When the oil is hot and aromatic spoon in the onions and chopped chicken, and cook for 3 to 5 minutes, or until slightly browned. Stir in the curry, turmeric, and cumin, and cook for 1 minute. Deglaze the pot with the sherry or white wine and reduce until dry. Pour in the chickpeas and tomatoes and bring to a simmer. Simmer for 1 minute. Pour in the chicken broth, add the cauliflower pieces and return to a simmer. Cook for 2 to 5 minutes or until the cauliflower is cooked. Stirring, pour in the cornstarch/water slurry. Finish with 2 tablespoons butter and the chopped cilantro and adjust seasoning with salt if needed. Serve with toasted bread or pita bread.