Curried Chicken and Cauliflower 

CHICKEN

  • 1-1.5 lb Chicken thighs (skinless/boneless)

  • 1/4th cup coconut aminos

  • 1 tbsp curry paste (I love the yellow curry paste from mekhala for this but their red curry paste is also amazing! If you can’t find that, the red curry paste from thai kitchen works great too!)


CAULIFLOWER 

  • 1 lb cauliflower florets

  • 2 tsp curry powder

  • 2 dates finely chopped

  • 2 tbsp pumpkin seeds (or toasted hazelnuts, slivered almonds, etc)

  • 1/4 cup chopped cilantro

  • Salt to taste


RICE

  • Cook according to rice instructions

  • I like to add a little butter or ghee to my rice before serving


First, marinate the chicken. In a small bowl, mix 1 tbsp of curry paste and 1/4th cup of coconut aminos. Then add marinade to a bag or container with chicken thighs and make sure the thighs are coated. Put chicken in the fridge and marinate for at least an hour. When you are ready to start cooking, preheat your oven to 425 degrees. In a separate bowl, add in cauliflower florets and drizzle over some avocado oil, 2 tsp of curry powder, and salt to taste. Mix everything together and put cauliflower on one side of a parchment lined sheet tray. Add the marinated chicken to the other side and put in the oven. Cook for 30-35 minutes. Start cooking your rice after putting the chicken and cauliflower in the oven. While everything is cooking, add pumpkin seeds and chopped dates to a bowl and set aside. Once chicken and cauliflower are done, let cool for a bit. Then add your cauliflower to the bowl with dates and pumpkin seeds. Mix everything together and add in chopped cilantro. Plate the cauliflower, rice, and chicken -  ENJOY! 

rachel mcconn