1½ tablespoons olive oil
4 cups cauliflower rice (see box on this page)
Sea salt
Freshly ground black pepper
1 teaspoon turmeric
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon cumin
½ teaspoon ground coriander
8 to 10 ounces boneless, skinless chicken thighs
1½ tablespoons ghee
½ cup coconut milk kefir
Juice and zest of 2 large limes
1 cup chopped cilantro
Sea salt
¼ cup chopped cashews
pickled ginger
Heat olive oil in a large skillet over medium-high heat. Add cauliflower rice. Season with salt and pepper. Cook for about 5 minutes on medium heat, stirring occasionally, until cauliflower is tender. Place in a medium bowl and set aside.
In a small bowl, combine turmeric, salt, pepper, cumin, and coriander. Evenly coat all sides of chicken with seasoning mixture. In the same skillet used for the rice, heat ghee over medium-high heat. Add the chicken to the skillet and cook for 4 to 5 minutes per side or until chicken is cooked through. Remove from heat.
In a blender or food processor, combine kefir, juice, zest, and cilantro. Blend until fully combined, and season lightly with salt.
Serve chicken on a bed of cauliflower rice with coconut sauce on top. Garnish with chopped cilantro and chopped cashews, and include a serving of pickled ginger on the side.