Bangkok chicken wings with coconut-pineapple "rice"
Paleo, Gluten-Free, Dairy-Free, Soy-Free
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.
In your bag
- 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
Calories: 670, Protein: 38 g, Fiber: 7 g, Total Fat: 43 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 14 g, Cholesterol: 140 mg, Sodium: 1230 mg, Carbohydrates: 36 g, Added Sugar: 8 g.