Baked Cauliflower and Chicken Stew
A comforting and savory casserole bringing together tender cauliflower and juicy chicken breast in a rich tomato sauce. Infused with aromatic spices like cumin, five-spice, and paprika, this dish offers a delightful depth of flavor. The ingredients are first sautéed to perfection and then baked to meld the tastes together. Serve warm for a wholesome lunch or dinner.
Ingredients for 4 servings
Instructions
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1
Bring 4 cups of water to a boil in a pot. Add the cauliflower chunks and 1 tsp of cumin. Boil for 20 minutes, then drain.
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2
Heat oil in a frying pan. Fry the boiled cauliflower pieces until they develop a golden-brown color, then remove and set aside.
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3
In a separate pan, sauté the chopped onions until softened.
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4
Add the chicken breast pieces to the onions and cook until the chicken turns white.
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5
Stir in the sliced peppers, garlic powder, black pepper, five-spice powder, paprika, and salt.
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6
Pour in the tomato sauce and chicken broth (or water). Bring the mixture to a boil.
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7
Arrange the fried cauliflower in a glass baking dish and pour the chicken and sauce mixture evenly over it.
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8
Bake in the oven for 25 minutes at 350°F (approx. 180°C) until bubbly and cooked through.
