INGREDIENTS
2 lbs boneless skinless chicken thighs
1 medium head of cauliflower, dices or pre packaged
1 can Whole30 compliant coconut milk
5 tablespoons @basbaas tamarind date sauce [ Whole30 compliant ]
2 tablespoons coconut aminos
1 stem lemongrass, chopped
3 tablespoons coconut oil
2 large cloves garlic, diced
1 lemon, juiced + zested
½ cup green onions, diced
1 egg, beaten
salt + pepper
STEPS
well season chicken:
season chicken with salt + pepper.
mix coconut milk + tamarind date sauce + coconut aminos + 1 tbsp coconut oil in bowl
pour ½ of mixture over chicken, marinade in fridge 2 hrs.
preheat oven, 350 degrees.
arrange marinated chicken in a single layer in a roasting pan.
pour remaining mixture over chicken.
bake chicken, 30 minutes.
turn on broiler + broil for an additional 5-7 minutes or until crispy.
remove from oven + let rest
reserve leftover pan sauce.
+lemongrass cauliflower fried rice+
combine lemongrass + lime juice + in bowl, set aside.
*if using fresh cauliflower*
place the cauliflower florets food processor
pulse until crumbly + resembles rice.
heat 2 tbsp coconut oil in pan, medium high.
add garlic + green onions, saute 1 min.
add cauliflower, saute 3 mins.
add beaten egg into cauliflower, cook 30 secs + stir
pour in lemongrass lime mix, saute 2 mins.
plate lemongrass cauliflower fried rice + chicken
drizzle with leftover pan sauce.
