Jerk Chicken Thighs | from 3/9/15
with coconut cauli-rice and a side salad
Our members loved the Caribbean flavors of this meal and so many people marked it as a favorite. We're sure it's been made again and again, but now we get to introduce it to new members! Have fun in the tropics!
Smarts: While we made this with our jerk seasoning mix, feel free to use Cajun if that's what you already have on hand.
Smarts: While we made this with our jerk seasoning mix, feel free to use Cajun if that's what you already have on hand.
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Ingredients
Mixed Green Salad with Bell Peppers:
- Garlic - 1 clove , minced
- Bell peppers, any type - 1 , sliced thinly
- Red wine vinegar - 1 1/2 Tbsp
- Dijon mustard - 1 1/2 tsp
- Cooking oil - 3 Tbsp
- Mixed greens - 4 oz
Jerk Chicken Thighs:
- Jerk or Cajun seasoning - 1 Tbsp
- Honey - 1 tsp
- Cinnamon - 1/2 tsp
- Bragg's / Coconut aminos - 1 Tbsp
- Vinegar, red or white wine - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Jalapenos (opt) - 1 , sliced, seeded if you want less heat
- Chicken thighs, boneless & skinless - 1 lb ((use chicken breasts for lower fat option))
- Limes - 1/2 , sliced into wedges
Coconut Cauli-Rice and Peas:
- Cauliflower - 1/2 head , pulsed
- Garlic - 2 cloves , minced
- Ghee - 1 Tbsp
- Jerk or Cajun seasoning - 1 tsp
- Coconut milk - 1/2 cup
- Chicken stock - 1/2 cup
- Bay leaves - 1
- Salt - 1/4 tsp
- Peas - 1 1/2 cups
Prep
- Chicken - Mix together jerk or Cajun seasoning, honey, cinnamon, aminos, vinegar, and cooking oil. Slice jalapenos and add to marinade. Toss marinade with chicken and tenderize with a fork. (Can be done up to 1 day ahead)
- Cauliflower rice - Double if making Thursday night's dinner. Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. If you doubled, reserve half the uncooked cauliflower for Thursday. (Can be done up to 4 days ahead)
- Garlic (for rice and salad) / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Heat a skillet or saute pan over medium-high heat for coconut cauliflower rice and peas. Add ghee and then cauliflower, garlic, and jerk or Cajun seasoning to melted ghee. Saute for 2 to 3 minutes, until fragrant. Next add in coconut milk, chicken stock, bay leaves, and salt. Saute until cauliflower has absorbed all the liquid. Fold in peas and cook until warm.
- While coconut cauliflower rice is cooking, heat another skillet over medium-high heat. Brush some oil over skillet and then add chicken. Sear for ~3 minutes, flip and lower heat to medium. Cover with a lid and cook for another 3 minutes or until chicken is done (165F or 74C).
- Make vinaigrette by whisking together garlic, vinegar, Dijon, and cooking oil. Season to taste with salt and pepper. Toss vinaigrette with greens and peppers when rice and chicken are done.
- Remove bay leaves from rice and serve chicken with lime wedges and enjoy with coconut cauliflower rice and salad!
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