Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
For the chicken:
1tbsp coriander seeds
1tsp chopped ginger
1tsp salt
4 cloves garlic, crushed
Handful of mint leaves, chopped
Handful of fresh coriander, chopped
Zest and juice 2 limes
8 chicken thighs, any excess skin removed
For the cauli-rice:
1 medium cauliflower
4 spring onions, chopped
2 sticks of celery, diced
Handful of cashew nuts, toasted and chopped
Handful of pine nuts, toasted
Handful each of coriander, mint and parsley leaves. Finely chopped.
Natural live yoghurt to serve
Preparation
Using a food processor make a paste with the coriander seeds, ginger, salt, garlic and 1tbsp olive oil. Stir in the fresh mint, coriander, lime zest and juice.
Slash each chicken thigh twice and smear with the marinade. Cover and store in the fridge, preferably overnight.
To cook, remove the chicken from the fridge at least an hour before cooking; preheat the oven to 220C.
Spread the chicken out in a roasting tin, skin side up and reserve the remaining marinade. Roast for 35 minutes until golden brown. Check the chicken after 25 minutes, and if it is browning too fast, lower the heat and cover it with foil. If not browning, pour off some of the liquid into the reserved marinade and return to the oven for the final 10 minutes.
Cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Using a paper towel or absorbent dish towel, squeeze/press to remove any excess moisture from the cauli-rice
Gently heat the cauli-rice in a lidded pan with 1 tbsp olive oil for about 8 minutes. Combine with the finely chopped herbs, spring onions, celery, cashews and pine nuts.
When the chicken is ready, remove from the tin and keep warm. Skim off any fat, add the reserved marinade to the cooking juices, and add a little water. Bring up to boil, scraping bits off the bottom and bubble for 2-3 minutes. Adjust seasoning and pour into a jug to serve with the chicken, nutty caul-rice and a bowl of natural yoghurt.
Notes