This is a variant of the cumin chicken dish, but with less lemon juice and more chilli!
- Cook your chicken as in the cumin chicken recipe and add as much chilli as you dare!
- Once the chicken is cooked, place on a warm plate and keep warm.
- Add in 70g of grated cauliflower and spray with frylight, fry the rice and it will pick up the leftover spices and flavours from the chicken.
- After two minutes the rice will start to brown, plate up and serve with 10g of steamed broccoli floret for a splash of colour.
TIP: I grate a whole head of cauliflower in one go and freeze it. When needed, break off a portion (it will weigh the same as fresh) and let it thaw slightly and cook as usual.
© Chanden/charliekilosugar 2015. Original content please do not reproduce.