Time to Prepare: 45 Mins
6 chicken thigh chops, bone in
1 cup sweet chilli sauce
2 tbs light soy sauce
2 tbs rice wine vinegar
2 tbs fish sauce
2 tsp fresh ginger, grated
2 cloves garlic, crushed
2 tsp lemongrass paste (not essential, but good to have in the fridge)
1 lime, juiced (or small lemon)
1/2 medium sized head cauliflower, grated ( about 4-6 cups)
4 tbs coconut oil, or enough to cover the base of your frypan
3-4 tbs coconut cream
1/2 bunch coriander, chopped
1/2 long red chilli, finely chopped
3 shallots, finely sliced
1/2 long red chilli, finely chopped, if you like it!
lime juice (Cauliflower Rice)
Mix all the glaze ingredients, except the lime juice, in a small saucepan. Bring to the boil, reduce heat to a very gentle simmer for about 8 - 10 minutes, or until the glaze is slightly reduced and a good thick consistency.
Take off the heat and stir in the lime juice.
Preheat the oven to 180C. Line a baking tray with foil, and place the chicken thighs on a rack. liberally brush with the glaze.
Bake for 20 minutes, brush again with the glaze and return to the oven for a further 25 minutes.
Grate the cauliflower using the course grating blade in the food processor, or a a box grater.
Heat coconut oil in a large frypan over medium/high heat. Add the grated cauliflower, season liberally with salt and pepper, and saute until tender, about 5-7 minutes, stirring well.
Add coconut milk, shallots, coriander, chilli, if using, and stir to combine. Add the lime juice.