Keto Nasi Lemak with Cauliflower Rice

Ingredients

• 4 cups Cauliflower rice
• 1 can Coconut cream
• 1 lb Chicken thighs
• 2 tbsp Sambal oelek
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1 medium Cucumber
• 1/4 cup Roasted peanuts
• 2 tbsp Anchovies (Ikan bilis)
• 2 tbsp Coconut oil
• 1 tsp Salt

Instructions

1. 1Prepare the cauliflower rice: Rinse the 4 cups of cauliflower rice. Pulse it in a food processor until it resembles rice grains. Steam or microwave the cauliflower rice until it is tender, about 5-7 minutes.
2. 2Marinate the chicken: In a medium bowl, combine the 1 lb of chicken thighs with 2 tablespoons of sambal oelek, 2 cloves of minced garlic, and 1/2 inch of grated ginger. Mix well and let it marinate for at least 15 minutes.
3. 3Cook the chicken: Heat 1 tablespoon of coconut oil in a 10-inch skillet over medium-high heat (400°F / 200°C). Add the marinated chicken thighs and cook for 6-8 minutes per side, until the chicken is cooked through and has slightly crispy edges. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.
4. 4Prepare the coconut sauce: In a medium saucepan, heat the remaining 1 tablespoon of coconut oil over medium heat (350°F / 175°C). Add the medium onion, thinly sliced, and 2 cloves of minced garlic. Sauté for 3-4 minutes until the onion is softened and fragrant. Pour in the 1 can of coconut cream and add 1 teaspoon of salt. Stir to combine and bring to a gentle simmer. Let it simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Combine rice and sauce: Add the cooked cauliflower rice to the saucepan with the coconut cream mixture. Stir gently to coat the cauliflower rice evenly with the sauce. Cook for 2-3 minutes over low heat until the cauliflower rice is heated through.
6. 6Prepare the garnishes: Thinly slice the medium cucumber. Have the 1/4 cup of roasted peanuts and 2 tablespoons of anchovies ready.

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