Chicken Sosaties with Cauliflower Rice

Instructions

1. 1In a medium bowl, combine the about 680 g cubed chicken breast, 1/2 medium onion (chopped), 1/4 cup dried apricots (chopped), 1 tbsp curry powder, 1/2 tsp turmeric, 2 tbsp apple cider vinegar, 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Stir everything together until the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2While the chicken is marinating, thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
3. 3Preheat your grill or broiler to medium heat. For a grill, this is about 176.7-204.4°C (175-200°C). For a broiler, set your oven to broil and position the oven rack about 10.16-15.24 cm from the heat source.
4. 4Place the skewers on the preheated grill or under the broiler. Cook for 15-20 minutes, turning the skewers every 5 minutes, until the chicken is cooked through and has a golden-brown color. The chicken is done when it reaches an internal temperature of 74°C.
5. 5About 5 minutes before the chicken is finished cooking, heat a large skillet over medium-high heat. Add the 4 cups of cauliflower rice and 1 tbsp coconut aminos to the hot skillet. Stir and cook for 3-5 minutes, until the cauliflower rice is heated through and tender.
6. 6Remove the chicken sosaties from the grill or broiler. Let them rest for 2-3 minutes before serving. Serve the chicken sosaties immediately over the heated cauliflower rice.

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