And it ’s even less than “$40 a day.” Beat that, Rachel Ray.

Spiced Chicken

*I always do tads, dashes, and pinches when cooking, so consider this recipe to be terrifically useless if it’s precision you seek

1/4 head of cabbage
1 chicken breast – I prefer them nekkid (boneless, skinless e.g. healthy and boring), but it’s up to you. After all, fat is flavor.
A dash of olive oil
a pinch of mustard seeds
2 tablespoons or so of flour
two pinches of cumin
two pinches of turmeric
two or four pinches of ground coriander
A dash of olive oil
a pinch of mustard seeds
1 onion, cut into thin slices
1/2 cup of chicken broth salt and pepper

1. Cut cabbage into slivers ~ 1.5 inches long. Set aside.
2. In a medium bowl, combine flour with a pinch each of cumin, turmeric, and coriander
3. On a separate cutting board, cut chicken into strips and dredge in the flour and spice mixture above
4. Heat a tad of oil in a medium skillet, add the mustard seeds and the rest of the cumin, turmeric, and coriander
5. Once the flavors have been infused into the oil, add the onions and cook until translucent
6. Add the chicken. Let sit for a minute or two to develop a nice golden crust. Then give it a quick sauté for another minute or two.
7. Add the cabbage and sauté for a couple minutes. Add the chicken broth and let simmer away
8. Salt and pepper to taste

And you’re done!