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.