Sweet Chilli & Soy Chicken with Coconut-Lime Cauliflower Rice

We all need a quick, easy and delicious mid-week family meal in our repertoire, that just happens to be healthy too, and this recipe is it.

The chicken glaze takes just a few minutes to prepare. While the chicken is roasting in the oven, you can prepare the cauliflower rice.

Cauliflower has been elevated to super-star status in the veggie world recently. Cauliflower rice is becoming increasingly popular as an alternative to starch, and with the right additions to the mix, you would never know you are eating cauliflower, so even the children will love it.

This recipe with coconut milk and lime is amazing. Make the rice by chopping the cauliflower through a food processor fitted with the grating attachment, or if you don’t have one, use your normal box grater .

Ingredients

The chicken

• 6 chicken thigh chops, bone in
• 1 cup sweet chilli sauce
• 2 tbs light soy sauce
• 2 tbs rice wine vinegar
• 2 tbs fish sauce
• 2 tsp fresh ginger, grated
• 2 cloves garlic, crushed
• 2 tsp lemongrass paste (not essential, but good to have in the fridge)
• 1 lime, juiced (or small lemon)

The Cauliflower Rice

• 1/2 medium sized head cauliflower, grated ( about 4-6 cups)
• 4 tbs coconut oil, or enough to cover the base of your frypan
• 3-4 tbs coconut cream
• 1/2 bunch coriander, chopped
• 1/2 long red chilli, finely chopped
• 3 shallots, finely sliced
• 1/2 long red chilli, finely chopped, if you like it!
• lime juice

Method

To prepare the Chicken

1. Mix all the glaze ingredients, except the lime juice, in a small saucepan. Bring to the boil, reduce heat to a very gentle simmer for about 8 - 10 minutes, or until the glaze is slightly reduced and a good thick consistency.
2. Take off the heat and stir in the lime juice.
3. Preheat the oven to 180C. Line a baking tray with foil, or use a foil baking tray, and place the chicken thighs on a rack. Liberally brush with the glaze.
4. Bake for 20 minutes, brush again with the glaze and return to the oven for a further 25 minutes.

The Cauliflower Rice

1. Grate the cauliflower using the course grating blade in the food processor, or a a box grater.
2. Heat coconut oil in a large frypan over medium/high heat. Add the grated cauliflower, season liberally with salt and pepper, and saute until tender, about 5-7 minutes, stirring well.
3. Add coconut milk, shallots, coriander, chilli, if using, and stir to combine. Add the lime juice.

Notes

When you only need a small amount of coconut cream from a large tin, freeze the rest in small ziplock bags. Alternatively, a packet of coconut cream powder kept in the pantry, means you can make up just the amount required for each recipe.