Alright folks, this is obviously not your typical chicken and rice dish. The main reason? There’s no rice. Shaving cauliflower florets has the same effect as white rice and you can season it the same, too!
The herbs and citrus lime of the chicken is cut by the creamy coconut “rice”. I’ve made this dish is satisfying and tasty. You only need TWO PANS: a baking pan for the chicken and one skillet for the cauli-rice.
As usual, Mangia Paleo made it simple for you. I gotchu, bro!
- 6 chicken thighs (or 2-3 chicken breast)
- 3 garlic cloves, halved
- 10 stalks cilantro, chopped leaves
- 1 tsp ginger
- 1 tsp cumin
- Juice from 1 lime
- Zest from half a lime
- olive oil
- S&P to taste
- 1 head cauliflower
- 2 tsp coconut oil
- 3 tbsp coconut milk, solidified part from the can
- 1/4 cup unsweetened coconut flakes (and some for toasting)
- S&P to taste
- Sprinkle of lime zest
Preheat oven to 375 degrees F. To prep the chicken, coat the bottom of a baking dish in olive oil. Cut garlic cloves in half and place them in the baking dish. Place each piece of chicken on top of a garlic chunk. Coat chicken in olive oil and lime juice. Then sprinkle chopped cilantro, ginger, cumin, lime zest, and salt & pepper. Rub into the chicken. He likes it like that.
Place chicken uncovered in 375 degree oven for 30 minutes (or more depending on the thickness and cut of chicken).
While the chicken is getting yummified in the oven, you’ll need a big knife or food processor to shave your cauliflower. Use the florets only if you are using a knife. If no, you’ll be chopping for DAYS.
Once chopped, throw the cauli-rice into a medium-hot skillet greased with 2 tsp coconut oil. Add coconut flakes. Season with salt & pepper. Cook for about 5 minutes on medium-high heat. It’s okay if some of the ‘rice’ browns. It’s better that way than the cauliflower getting too mushy.
Next, add the coconut milk. It’s important to use the solidified part of the canned milk. If not, your rice will get too soft and stray away from the rice texture. Simmer on medium heat for another 5-10 minutes or until the ‘rice’ is al dente.
For additional crunch, toast some leftover coconut flakes in a small stovetop pan. Place flake in a dry pan on medium heat, tossing occasionally until browned.
By the time the rice is finished your chicken will be done. Squeeze a little extra lime juice on top of the finished chicken and sprinkle with extra fresh cilantro. Top cauli-rice with toasted coconut flakes.
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