Ginger Orange Chicken with Cauliflower Rice

Main dish | August 1, 2015 | By

Ginger Orange Chicken with Cauliflower Rice
Print
Ingredients
  1. 1 teaspoon of healthy oil such as (grape seed oil, walnut oil, extra virgin olive oil)
  2. 8 bone-in chicken thighs, skinless
  3. ¼ teaspoon sea salt
  4. ¼ teaspoon fresh cracked pepper
  5. Juice from 1 naval orange, about ½ cup
  6. 2 tablespoons honey
  7. 1 tablespoon sesame oil
  8. 1 tablespoons coconut aminos
  9. ¼ teaspoon chili flakes
  10. 1 -1 "piece of ginger, grated on a micro plane or very finely minced
  11. 2 garlic cloves, grated on a micro plane or very finely minced
  12. 1 teaspoon tapioca starch or similar substitute
  13. A pinch of turmeric, for color
  14. Toasted sesame seeds, cilantro and orange wedges, to serve
For the cauliflower rice
  1. 1 teaspoon of paleo friendly oil such as (grape seed oil, walnut oil, extra virgin olive oil)
  2. 1 medium head of cauliflower, grated (a food processor makes quick work of this!)
  3. 1 garlic clove, very finely minced
  4. ¼ teaspoon sea salt
Instructions
  1. Heat the oil in a large frying pan over high heat. Sprinkle the chicken thighs with the sea salt and pepper and add them to the pan. Sear the chicken thighs for 3-5 minutes on each side, or until both sides are well browned. Remove the pan from the heat.
  2. While the chicken is searing prepare the orange glaze. In a medium sized bowl whisk together the orange juice, honey, sesame oil, soy sauce, chili flakes, ginger, garlic, tapioca starch and optional turmeric.
  3. Pour the sauce over the seared chicken and bring it to a boil. Lower the heat so that the chicken is barely simmering, cover the pan and let it cook for 10 minutes. Flip the chicken over and cook for another 10 minutes. Flipping the chicken over isn't necessary for cooking it, but it does help the color develop on both sides so it looks even better.
For the cauliflower rice
  1. While the chicken is cooking prepare the rice. Heat the oil in a large frying pan over medium heat. Add the grated cauliflower and cook for 5 minutes, or until the cauliflower no longer tastes raw. Add the garlic and sea salt and toss well.
  2. If the cauliflower is ready before the chicken simply remove the pan from the heat and keep it covered until the chicken is done.
Hearth and Honey http://hearthandhoney.com/
Tags:

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>