1 head cauliflower, grated
1 tbsp organic butter or coconut oil
600g boneless chicken thighs, cut into strips
1 onion, finely chopped
1 jalapeno pepper, finely chopped
2 garlic cloves, finely chopped
1 green pepper diced
1 red pepper, diced
1 tin (400g) tomatoes
150ml chicken stock (see recipe here)
1 tsp ground cumin
1 tsp salt 100g frozen peas
Grate the cauliflower or whizz in a food processor.
In a large saucepan, heat the butter or oil over a medium / high heat and add the chicken. Cook for 4-6 minutes until browned all over. Add more butter or oil if needed, then add the onion, garlic, jalapeno and peppers and cook for several minutes.
Add tomatoes, stock, cumin, salt and cauliflower. Stir well. Simmer covered for 10 minutes, then add peas and simmer for 2 minutes