I mean, who doesn’t need to add another amazing recipe to their arsenal? I know – I know – this one is kinda amazing. It really is. And it cooks up so quickly. Your new fave dinner is here!
Keto Jerk Chicken Thighs over Cauliflower Puree
For the cauliflower
1 head of cauliflower
A good pinch of salt
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/2 cup of mascarpone cheese
1/2 stick of butter
1/4 to 1/2 cup of heavy cream (depending up on the consistency)
For the marinade
2 cloves of garlic
1 teaspoon of Kosher Salt
1 teaspoon of black pepper
Zest & Juice of 1 orange
Zest & Juice 1 lemon
Zest & Juice of 1 lime
1 good pinch of garlic powder
1 good pinch of red pepper flake
1/2 teaspoon of coriander
1/2 teaspoon of fresh nutmeg, grated
1/4 teaspoon of allspice
1/4 teaspoon of cinnamon
1/4 teaspoon of ground thyme
1/2 cup of olive oil
1/2 cup of golden monk fruit sweetener
4-6 chicken thighs, bone-in and skin on
To start, bring a pot of water to a boil and add salt. Break up the cauliflower into pieces (stems too) and boil for 10 minutes or until fork tender. Drain and add to a blender. Add in the remaining ingredients and blend until smooth. For a thicker result, return to the puree to the pan and cook on low heat for 5 minutes.
For the chicken, add all of the ingredients (except for the chicken) to a blender and blend until smooth. In a large bowl, combine the chicken and the marinade. Let sit for at least an hour (overnight works too). Then, get an oven-safe skillet hot. Cook the chicken for 4 minutes skin-side down on medium heat. Then, flip and place into a 400 degree oven and cook until the internal temperature reaches 165 degrees.
Allow the chicken to rest for at least 5 minutes and then enjoy.