Serves 4
Time: 1 hour

Ingredients
2 cups Jasmine rice
1 medium chicken
4 cups coconut water
4 boneless chicken thighs
2 fennel bulbs & greens sliced thin
1 bunch mustard greens, diced
1 bunch cilantro
1 medium onion, diced
5-6 tablespoons minced ginger
4-5 tablespoons lime
1 jar roasted red bell peppers
shawarma blend
Asian 5 spices
turmeric
curry powder
white pepper
corn starch
vermouth
2 cans coconut milk

Preparation

  1. Cook the rice in coconut water. Set aside.
  2. Cut chicken in bite size chunks and marinate in 3 tablespoons of shawarma blend + 1 tablespoon of 5-spice mix + 2 tablespoons of corn starch. Let marinate 30 minutes.
  3. Add 2 tablespoons of persian lime olive oil to the pan, saute minced ginger on medium-high heat.
  4. Add the marinated chicken to the ginger, adding splashes of vermouth to pick up the spices stuck to the pan. Set the chicken aside.
  5. Add 2-3 tablespoons of lime olive oil, then the rest of the minced ginger, 1 diced onion, 1 tablespoon curry powder, 1 tablespoon turmeric, 1 tablespoon shawarma, 1 tablespoon 5-spice mix, and 1/2 teaspoon of chili powder. Cook until the onion is translucent.
  6. Add the coconut milk, 1 teaspoon salt, and cook for 5 minutes.
  7. Add fennel and mustard greens, turn up the heat to medium high, cover and let the fennel soften for 5-10 minutes.
  8. When soft, add the jar of roasted peppers, 1 bunch of diced cilantro.
  9. Return the chicken to the pan until blended and hot.
  10. Serve over rice, garnish with cilantro and lime wedges if desired.