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Caribbean Jerk Chicken with Coconut Cauliflower

Spiced jerk chicken thighs roasted with a coconut-oil cauliflower mash side.

Ingredients

• 2 lb chicken thigh, boneless, skinless
• 2 tbsp coconut oil, melted
• 1 tbsp lime juice
• 2 tsp thyme dried
• 1 tsp ginger ground
• 1 tsp cinnamon
• 1/2 tsp cayenne
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 cauliflower, 1 small head, about 600 g, cut in florets
• 1/2 cup coconut milk
• 1 tbsp fresh cilantro, chopped

Steps

1. Heat the oven to 425 F (220 C).
2. Mix 1 tablespoon coconut oil with the lime juice, thyme, ginger, cinnamon, cayenne, onion powder, garlic powder and 3/4 teaspoon salt and rub it over the chicken.
3. Roast the chicken on a lined baking sheet for 30 to 35 minutes until it reaches 165 F (74 C).
4. Meanwhile steam the cauliflower 12 minutes until very tender, then blend with the coconut milk, remaining coconut oil and salt until smooth.
5. Serve the chicken over the mash and sprinkle with cilantro.