Description
A delightful dish featuring baked chicken thighs marinated in a flavorful sauce, served over cauliflower rice.
Ingredients
Scale
- 1 ½ pounds chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 can (14 ounces) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup frozen peas
- 1 head cauliflower, grated or processed into rice-sized pieces
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the olive oil, chopped onion, minced garlic, curry powder, paprika, cumin, turmeric, coconut milk, soy sauce, fish sauce, and brown sugar. Mix well to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- In a large oven-safe skillet or baking dish, arrange the marinated chicken thighs skin-side up. Pour any remaining marinade over the chicken and add the sliced red bell pepper and frozen peas around the chicken.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
- While the chicken is baking, prepare the cauliflower rice. In a large skillet over medium heat, add a splash of olive oil. Add the grated cauliflower and sauté for 5-7 minutes until tender. Season with salt and pepper to taste.
- Serve the baked chicken over a bed of cauliflower rice, garnished with fresh cilantro.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Macanese
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg