Jerk Chicken Thighs | from 3/9/15
with coconut cauli-rice and a side salad

Name: Jerk Chicken Thighs | from 3/9/15
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 clove Garlic, minced; 1 Bell peppers, any type, sliced thinly; 1 1/2 Tbsp Red wine vinegar; 1 1/2 tsp Dijon mustard; 3 Tbsp Cooking oil; 4 oz Mixed greens; 1 Tbsp Jerk or Cajun seasoning; 1 tsp Honey; 1/2 tsp Cinnamon; 1 Tbsp Bragg's / Coconut aminos; 1 Tbsp Vinegar, red or white wine; 1 Tbsp Oil, cooking; 1 Jalapenos (opt), sliced, seeded if you want less heat; 1 lb Chicken thighs, boneless & skinless ((use chicken breasts for lower fat option)); 1/2 Limes, sliced into wedges; 1/2 head Cauliflower, pulsed; 2 cloves Garlic, minced; 1 Tbsp Ghee; 1 tsp Jerk or Cajun seasoning; 1/2 cup Coconut milk; 1/2 cup Chicken stock; 1 Bay leaves; 1/4 tsp Salt; 1 1/2 cups Peas

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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.

Dependency

Tomato and Spinach Curry with Shrimp | from 2/2/15

Ingredients

Metric

Servings:

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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