Coconut Chicken Curry Stew

1.    In a large skillet heat oil over medium-high heat. Add chicken; cook and stir 3 minutes or until lightly browned. Drain off fat.

2.    In a 3 ½ or 4-quart slow cooker combine carrots, onions, garlic, and ginger. Add chicken. In a medium bowl combine broth, coconut milk, curry powder, and salt. Pour over chicken.

3.    Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Before serving, stir in cilantro and lemon juice.

Makes 6 servings

Enjoy this hearty stew with a spoon or pour over cauliflower rice.

Adapted from a recipe in Paleo Recipes.

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Cauliflower Rice

1.    Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets.

2.    Transfer the cauliflower to a food processor but don't fill more than 3/4 full; if necessary, process in two batches.

3.    Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)

4.    Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower rice to another container and re-process any large pieces.

5.    Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of olive oil or butter in a large skillet over medium heat. Stir in the couscous and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like. Use or serve immediately, or refrigerate the rice for up to a week.

Makes 6 servings