Keto-Friendly Ghanaian Chicken Stew and Cauliflower Rice Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz boneless, skinless chicken breasts, cubed 1 medium onion, chopped 2 cloves garlic, minced 1 cup tomato puree 1 cup chicken broth 2 tbsp vegetable oil 1 tsp ginger paste 1 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground turmeric Salt and pepper, to taste 4 cups cauliflower rice, prepared

Instructions

1. In a large pan or skillet, heat the vegetable oil over medium heat. Add onions and garlic, sauté until softened and fragrant.
2. Stir in ginger paste, ground cumin, coriander, turmeric, salt, and pepper. Cook for 1 2 minutes to release the aroma of spices.
3. Add chicken cubes and cook until browned on all sides. Pour in tomato puree and chicken broth. Stir well to combine and let it simmer for about 10 15 minutes, or until the chicken is cooked through.
4. While the stew is cooking, prepare cauliflower rice as per package instructions. Set aside. e) To serve, divide prepared cauliflower rice into two bowls and top each with the warm chicken stew.

Chef’s Insight

To enhance the flavors even more, allow the chicken stew to rest overnight in the refrigerator before serving. The spices will meld together beautifully, creating a complex taste profile.

Notes

This recipe is ideal for individuals following a keto, low-carb, or low-sugar diet.