Keto Ayam Percik with Coconut Cauliflower Rice

Ingredients

• 4 Chicken thighs
• 1 can Coconut milk
• 2 inch Ginger
• 4 cloves Garlic
• 1 tsp Turmeric powder
• 1 tbsp Chili paste
• 4 cups Cauliflower rice
• 1 Lime
• 1 stalk Lemongrass

Instructions

1. 1Peel the 2 inch Ginger and roughly chop it. Peel the 4 cloves Garlic. Place the chopped 2 inch Ginger, peeled 4 cloves Garlic, 1 tsp Turmeric powder, and 1 tbsp Chili paste into a blender. Blend until the mixture is completely smooth and forms a marinade.
2. 2Place the 4 Chicken thighs into a medium bowl. Pour the prepared marinade over the chicken and toss thoroughly to ensure all pieces are evenly coated. Cover the bowl and place it in the refrigerator to marinate for a minimum of 30 minutes.
3. 3Preheat your grill to medium-high heat, aiming for a temperature of 400°F (200°C). Alternatively, preheat your oven to 400°F (200°C).
4. 4If grilling, place the marinated 4 Chicken thighs on the preheated grill. Cook for 20-25 minutes, turning the chicken occasionally, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with no pink remaining. If baking, arrange the marinated 4 Chicken thighs on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
5. 5While the chicken cooks, pour the 1 can Coconut milk into a medium saucepan. Bruise the 1 stalk Lemongrass by gently hitting it with the back of a knife, then add it to the saucepan. Place the saucepan over medium heat and bring the coconut milk to a gentle simmer, around 200°F (93°C). Let it bubble gently for 10-15 minutes, stirring occasionally, until the sauce has reduced slightly and visibly thickened. Carefully remove and discard the 1 stalk Lemongrass.
6. 6Remove the saucepan with the coconut sauce from the heat. Squeeze the juice from the 1 Lime directly into the sauce and stir well to combine all ingredients.
7. 7Place the 4 cups Cauliflower rice into a steamer basket. Position the steamer basket over a pot of boiling water, ensuring the water does not touch the rice. Steam for 5-7 minutes, or until the cauliflower rice is tender when tested with a fork.
8. 8Serve the cooked 4 Chicken thighs immediately. Spoon the warm coconut sauce generously over each piece of chicken and serve alongside the steamed 4 cups Cauliflower rice.

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