Bangkok chicken wings with coconut-pineapple "rice"

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 670 Calories/Serving

35 Minutes

This is Chef Justine’s (paleo-friendly) nod to Bangkok’s legendary street food. Crisp chicken wings are served with a tangy-hot dipping sauce, and served over cauliflower “rice” with caramelized chunks of pineapple and coconut. The result hits all the elements of the best Thai cooking: salty, tangy, spicy, and sweet.

Ingredients

  • 1¼ pounds chicken wings
  • 2 teaspoons baking powder
  • ¼ cup unsweetened shredded coconut
  • 10 ounces fresh pineapple
  • Peeled fresh garlic
  • 1 lime
  • 1 Thai chile (optional)
  • Dipping sauce base (fish sauce - honey)
  • ¾ pound cauliflower
  • Fresh cilantro
  • ½ cup coconut milk

Instructions

1

Prep and roast the chicken

Heat the oven to 475°F.
  • Pat the chicken wings dry with a paper towel.
LIghtly oil a baking rack; line a sheet pan with foil. Set the rack on the prepared sheet pan.
In a bowl or resealable bag, combine the chicken wings and baking powder. Season generously with salt; toss to coat. Roast the wings on the rack, turning halfway through, until well browned, 30 to 40 minutes. While the wings roast, prepare the rest of the meal.

2

Toast the coconut

In a frying pan over medium heat, toast the coconut until golden, 2 to 3 minutes. Transfer to a plate to cool.

3

Cook the pineapple

  • Core the pineapple; cut into 1-inch pieces.
In the same pan over medium-high heat, cook the pineapple in 1 to 2 tablespoons oil over stirring occasionally, until caramelized, 5 to 7 minutes. Transfer to a plate; don’t wipe out the pan. While the pineapple cooks, prepare the dipping sauce.

4

Make the dipping sauce

  • Finely chop enough garlic to measure 1½ teaspoons.
  • Zest and juice the lime.
  • If using, stem and thinly slice the chile.
In a large bowl, combine the dipping sauce base, garlic, lime zest, 2 tablespoons lime juice, and as much Thai chile as you like. Season with salt, if needed.

5

Make the cauliflower rice

  • Using a sharp knife or food processor, cut the cauliflower into rice-sized pieces.
  • Coarsely chop the cilantro.
In the same pan, add 1 to 2 teaspoons oil if needed; warm over medium-high heat until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the coconut milk and simmer until the cauliflower is tender, 1 to 2 minutes. Stir in the pineapple and cook until heated through, about 1 minute.

6

Serve

Add the chicken wings to the sauce and toss to coat. Transfer the cauliflower rice to individual plates; garnish with the toasted coconut. Top with the chicken, garnish with the cilantro, and serve with the sauce on the side.

7

Chef's tip

A classic Southeast Asian trick, a fine coating of baking powder makes the chicken wings more alkaline and helps them brown. If you don’t have a rack large enough to hold the wings in a single layer, cook them on a lightly oiled, foil-lined sheet pan.

Nutrition per serving: Calories: 670, Protein: 38 g, Total Fat: 43 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 14 g, Cholesterol: 140 mg, Carbohydrates: 36 g Fiber: 7 g, Added Sugar: 8 g, Sodium: 1230 mg

Contains: fish

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