Cauliflower is a versatile vegetable, you can make a lot of things with it, I have a few more recipes on the blog, and I still have a lot of ideas. I always have a cauliflower in the fridge, it lasts a long time, it’s not very expensive, and you can always add it to something. This time I present you a quick, tasty and filling meal. No preparation is needed, it’s ready in a few minutes.
Ingredients:
- Half a large chicken breast
- Cauliflower florets as much as we take twice in fists
- A piece of leek of about 30 cm
- One tablespoon of duck fat
- A bunch of dill
- A large clove of garlic
- Salt
To marinate the chicken breast:
- One tablespoon of olive oil
- One tablespoon of apple cider vinegar
- Half a teaspoon of garlic powder
- Half a teaspoon of dried thyme
Method of preparation
Wash the chicken breast, cut it into large cubes and marinate it in a lidded box and put it in the refrigerator 24 hours in advance. Cut the cauliflower into the smallest florets and leave it in water for a few minutes. Cut the leek into slices. Heat a saucepan with a spoonful of duck lard, then add the leeks and marinated chicken breast. Turn the heat to low and stir continuously until the chicken pieces turn white on all sides. Add the cauliflower and stir for another minute or two, until a little liquid appears at the bottom of the saucepan, then put the lid on and leave for another 5 minutes, then add water so that it almost completely covers the cauliflower and let it boil until the fork goes into cauliflower with a bit of resistance, we don’t want to puree, we want the pieces to remain whole. Turn off the heat, add the finely chopped dill and the crushed clove of garlic, mix carefully and the food is ready. I served it with a raw beet salad, a goodie.