Nothing welcomes the weekend like a paleo spin on a take-out classic. Slow-cooked blood-orange chicken, with Ayurvedic undertones of coconut and turmeric, is bold, energizing, and rich in antioxidants. Paired with a generous serving of sautéed cauliflower rice, this meal will have you licking your fingers and scraping glaze off your plate in no time.
Blood Orange Chicken:
- Organic, extra virgin 100% olive oil
- 4 organic skinless chicken thighs
- Celtic sea salt
- freshly cracked pepper
- juice from 1 small blood orange
- 1 tablespoon cold pressed sesame oil
- 1 tablespoon coconut aminos
- pinch of turmeric
- pinch of ginger
- 1 teaspoon arrowroot starch
- 1 head organic cauliflower
Preheat the oven to 425 degrees, in anticipation of the cauliflower rice.
Sprinkle salt and pepper of the chicken thighs. Heat the olive oil in a cast iron skillet and cook the chicken thighs on high heat for 5 minutes on each side.
Meanwhile, in a small bowl whisk together the blood orange juice, sesame oil, coconut aminos, turmeric, ginger and arrowroot starch. Pour the sauce over the chicken and bring to a boil. Lower the heat so the sauce is barely simmering, then cover the pan and let it cook for 20 minutes, flipping once.
If you prefer more sauce with your rice, make an additional batch and thicken slowly over medium heat in an additional pan.
While the chicken is cooking, prepare the cauliflower rice. Remove the leaves from the bottom of the cauliflower. Cut the cauliflower in half and cut the florets away from the core with a pairing knife. Place the florets in a food processor and chop until the cauliflower resembles the consistency of grains of rice. The florets may need to be chopped in batches, depending on the size of your processor.
Line baking sheets with parchment paper, and distribute the cauliflower evenly to create a single layer. Bake for 7 minutes, flip the rice, and then bake for another 7 minutes.
Plate the rice and chicken and top with toasted sesame seeds, cilantro, orange slices, or other favorite toppings.