Buttered Chicken and Chickpeas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large, high-sided skillet over medium heat, melt butter. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes.

Step 2

Cut up chicken, and add to pan. Cook until chicken is pretty much done.

Step 3

Add tomato paste and cook, stirring constantly, until darkened, 4 to 5 minutes. Add chopped poblano chile and ginger and cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.

Step 4

Add chickpeas and baking soda and stir to combine, then add garam masala, cumin and cook, stirring frequently, until fragrant and incorporated, about 30 seconds.

Step 5

Stir in cream, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce is reduced, 10 to 15 minutes. Taste and season with more salt, if needed.

Step 6

Heat up the riced cauliflower and plate the buttered chicken on top of it.