Ingredients:

 

400g chicken breast
1 can coconut milk
1,5 tsp Ras-El-Hanout
1 tsp turmeric
5 cm fresh grated ginger
Juice from 1 lime + fresh coriander
Salt & pepper

300g cauliflower rice
1 small red onion
1 clove of garlic grated
100g chopped kale
1 tsp Ras-El-Hanout
1 tsp turmeric
1 tsp avocado oil
Salt & pepper

1 bulb fennel, finely sliced
3 big handful finely sliced pointed cabbage
75g chopped kale
3 stalks celery, finely chopped
2 tbsp Apple cider vinegar
4-5 tbsp olive oil
1 tbsp black sesame seeds
Salt & pepper

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Process:

Place all the ingredients to the chicken in a pot and let it simmer until the chicken is cooked through.

Place avocado oil in a big pan, when warm add the onion, garlic, ras-el-hanout and turmeric let it cook for a few minutes and the add the cauliflower rice, a few minuets before its all cooked add the kale salt and pepper.

Mix all the ingredients to the salad and is best if you make it a bit before serving.

Serves 2-3