- Course: Main course
- Cuisines: Grill, Oven, Skillet
- Season: Four seasons
This deliciously seasoned dish is a twist on the classic chicken and rice meal. The cauliflower can help to keep the carb load to a minimum, and Serrano pepper and fresh cilantro will add freshness and heat to your tasty homemade peanut sauce.
Ingredients
- 114 g Cauliflower (chopped, 4 oz about)
- 114 g Chicken thighs (sliced, boneless and skinless)
- 114 ml Coconut milk (about 4 oz)
- 2 tablespoons Peanut butter (natural)
- 1 tablespoon Peanuts (Chopped)
- 2 cups Spinach
- 1 tablespoon Cilantro
- ½ Pepper Serrano Chili
- 2 tablespoons Soy sauce (light)
- 2 teaspoons olive oil
- 1 teaspoon Ginger root (minced)
- 1 clove Garlic (minced)
- 1 teaspoon Curry powder
- ½ teaspoon Coriander
- ½ teaspoon Salt (table salt)
- For: 2 Servings
- Preparation: 15 min
- Ready in: 1 h 15 min
Instructions
- Combine the chicken thighs with olive oil and seasonings and let them marinate for at least 1 hour.
- Cook marinated chicken thighs either on the grill or in the oven.
- When it is cooked, you should set it aside to cool slightly before serving.
- Then, whisk together coconut milk, peanut butter, soy sauce, and chili in a small saucepan.
- You should bring it to a simmer and allow reducing slightly.
- Add cilantro just before serving.
- Heat the cauliflower rice in a large skillet with a little olive oil.
- Cook for 3 – 5 minutes until the cauliflower is tender, and then remove from the heat.
- Add the spinach, letting it wilt.
- Slice the chicken and serve it with cauliflower mixture and sauce.
- Top it with chopped peanuts.
- Per serving
- Energy: 492 kcal / 2057 kJ
- Fat: 32 g
- Protein: 26 g
- Carbs: 25 g
