Curried Chicken Thighs with Coconut Lime Cauliflower Rice

As of late I've been picking up quite a few cookbooks with a focus on healthy cooking techniques and ingredients. I've had Danielle Walker's Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great for quite some time, and I've learned SO much from her books. I created this chicken dish on the fly when I realized I needed to throw together dinner but didn't specifically go out and buy ingredients for a recipe [I'm trying to get better at making meal plans for the week, but we all forget sometimes!].  I knew I had chicken thighs in the fridge, so I breezed through the cookbooks until I found something that used thighs as well.  I altered a Mexican chicken thighs and cauliflower rice recipe from her book, and the results are incredibly flavorful!

Quick Curried Chicken Thighs

  • 4-6 Bone in chicken thighs with skin on [but I think in the future I'll test this sans skin to up the healthy factor even more]
  • 1 tablespoon coconut oil
  • 1 tablespoon red curry powder
  • 1 tablespoon yellow curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt [or more or less to taste]
  • fresh cracked pepper, to taste
  • 1 shallot, sliced [optional, or use half a small onion and finely chop]
  • 2 garlic cloves, minced
  • 1 cup Pace Picante Sauce in Mild [just what I had on hand, but any saucey salsa, yes SAUCEY! will do] - you can also just use crushed canned tomatoes, but you'll want to add a bit more seasoning!
  • 1/2 cup coconut milk [make sure it's unsweetened!]

Combine all the spices and salt and rub the thighs with the mixture. Heat the coconut oil on medium high heat in a large pan [I use my Le Creuset 3.5qt braiser pan, as I do for almost EVERYTHING I cook!].

Brown chicken, skin side down, for 3-4 minutes per side, or until both sides are golden brown.  Some pans can burn the spices a bit, so check on your chicken and turn the heat down to medium if necessary.  Add the shallots and garlic to the pan and toss. With heat on medium low, pour salsa and coconut milk into pan and stir to combine.  Cover and simmer on the lowest heat setting for at least 10 minutes [I think I left mine cooking for almost 20 while I worked on the rice]. Serves 2-3 This dish is great reheated and only gets better with time!

Coconut Lime Cauliflower Rice [adapted from Against All Grain]

TIP: If you're short on time or don't have a food processor, I've noticed that a couple groceries near me [Publix and Trader Joe's in Atlanta] are carrying bags of riced cauliflower, so you can save a few steps and pick up a bag or two on your next grocery run!

  • 1/2 head cauliflower, cut into florets 
  • 1 tablespoon coconut oil
  • 2-3 tablespoons coconut milk
  • juice of one lime
  • 1 teaspoon honey [optional, but adds a nice depth to this dish!]
  • 1/2 teaspoon kosher salt

Place cauliflower in food processor fitted with a grating disc [creates the perfect rice grain texture!].  You can also use a cheese grater to do this, but it's a little more time consuming! [worth it though, I promise!]. Heat the oil in a large skillet over medium-high heat. Add the cauliflower and saute for 5 minutes. Add the rest of the ingredients and cook for another 15-20 minutes, until the liquid is absorbed and the cauliflower is tender.

Serves 2-3

I can't believe how much I LOVE cauliflower rice! I can see myself pairing this dish with all sorts of recipes.