Gluten-Free Chicken Yassa with Cauliflower Rice

Instructions

1. 1In a bowl, combine the about 680 g Chicken Thighs, 1/2 cup Lemon Juice, 2 large Onions (sliced thinly), 4 cloves Garlic (minced), 2 tbsp Mustard, 1 tsp Salt, and 1/2 tsp Black Pepper. Mix well to ensure the chicken is fully coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature.
2. 2While the chicken marinates, prepare the cauliflower rice. Break the 1 large head Cauliflower into florets. Place the florets in a food processor and pulse until they are broken down into pieces that resemble grains of rice. Be careful not to over-process into a paste.
3. 3Heat 3 tbsp Olive Oil in a large skillet over medium-high heat (about 204.4°C or 200°C). Carefully place the marinated chicken thighs into the hot skillet. Sear the chicken for 3-4 minutes per side, until nicely browned. Once browned, remove the chicken from the skillet and set it aside on a plate.
4. 4Add the sliced onions from the marinade to the same skillet. Sauté the onions over medium heat (about 148.9°C or 150°C) for 5-7 minutes, stirring occasionally, until they have softened and become translucent.
5. 5Return the seared chicken thighs to the skillet with the softened onions. Pour in the 1 cup Chicken Broth. Bring the liquid to a gentle simmer. Cover the skillet, reduce the heat to low (about 122°C or 120°C), and cook for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
6. 6During the last 5-7 minutes of the chicken cooking, prepare the cauliflower rice. You can steam it by placing it in a steamer basket over boiling water for 5-7 minutes, or sauté it in a separate pan. If sautéing, heat a small amount of olive oil in a pan over medium heat (about 148.9°C or 150°C), add the cauliflower rice and 1 tsp Turmeric, and cook, stirring, for 5-7 minutes until tender.
7. 7Serve the cooked chicken and onion mixture from the skillet spooned over the prepared cauliflower rice.

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