Unicorn Time (crockpots and leftovers...)
I recently listened to a book that talked about the importance of "unicorn space". Eve Rodsky, the author of "Faire Play", defines unicorn space as "...what you would do with uninterrupted time that does not include more work, a side hustle, or housework. It is the active pursuit of something you love, something that brings you joy and makes you who you are."
What a necessary and cool distinction when looking at time. In this season of life, I'm wearing many hats (as we all are). My most worn hats include mom, diaper changer, kitchen cleaner, grocery orderer, meal cooker, Flower and Vine CEO, friend, spouse, daughter, laundry scheduler, babysitter organizer, and the occasional fun recipe explorer.
But after listening to the book "Fair Play", I'm feeling excited and energized to look more into what my unicorn space is. I'm lucky to be in the small selection of workers that gets to claim much of my job as unicorn space, but just as the author argues, it's important to keep carving out the time for things we love.
With that in mind, I'm sharing this recipe (plot twist, this blog post is zigging and zagging) that is my go-to meal recently, which ENABLES more mental space and time to actually rest, engage in unicorn time, or dream about what I want to do next. Try out this chicken tikka masala, and see if a few meals of leftovers bring a little joy and space to dream about what unicorn space you might be ready for next!
INGREDIENTS
- 2 pounds boneless skinless chicken breasts
- 3/4 cup low-sodium chicken broth
- 1 large onion diced
- 1 tbsp. minced ginger
- 4 cloves of garlic minced
- 6 oz. can of tomato paste
- 2 tbsp. olive oil
- 1 tbsp. curry powder or sub Garam Masala
- 1 tsp. tumeric
- ½ teaspoon cayenne pepper adjust according to your heat preference
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. cinnamon
- 2 tsp. salt
- 1 tsp. black pepper
- 1 bay leaf
- 12 oz. can unsweetened, full fat coconut milk (blended so that it is well combined)
- 2 tbsp. arrowroot powder
- juice of 1/2 a lemon
- cilantro for garnish
- Prepared cauliflower rice for serving
INSTRUCTIONS
Crockpot Method:
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Cut chicken into 1.5 inch cubes. Place in the crockpot with the broth, onion, ginger, garlic, tomato paste, olive oil, and all of the spices (except bay leaf for now). Stir well to combine. Place bay leaf on top and cover and cook on low for 8 hours, or on high for 4.
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When cooking time is done, in a bowl whisk together the arrowroot and the coconut milk. Gently pour and stir into the crockpot with the cooked chicken. Let cook an additional 20 minutes to thicken up.
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Immediately before serving, stir in the juice of 1/2 a lemon. Serve with prepared cauliflower rice and top with some freshly chopped cilantro or cilantro microgreens.
Checkout the Defined Dish Blog and this recipe here!