Go Slow Jerk Chicken with Coconut Lime Cauliflower Rice

This is a perfect Sunday night dish (aka when you have time to let the chicken marinate). The complexity and spiciness of the meat goes really well with the creaminess of the "rice".   This was one of those "oh my goodness, I made this?!" meals - a real pat-yourself-on-the-back dinner. These island flavors brought me back to the idyllic, lazy beaches of Caye Caulker in Belize. Take it easy and go slow. Let the chicken season 'mon and get your island on. 

Go Slow Jerk Chicken with Coconut Lime Cauliflower Rice and Sauteed Beet Greens

Go Slow Jerk Chicken with Coconut Lime Cauliflower Rice 
1 tbsp olive oil 
1/2 onion, minced
4 cloves garlic, minced
1/4 habenero pepper, minced (wear gloves!) (use 1/2 pepper if super small)
2 tsp cayenne pepper
2 tsp dried thyme
2 tsp salt
2 tsp fresh oregano
2 tsp paprika
1 tsp all spice
1 tsp black pepper
1 tsp red chili flakes
1/2 tsp cinnamon
2-3 lbs of boneless, skinless chicken breast

Combine all ingredients in plastic bag. Shake and massage spices in well. Let sit for as long as you can. Keep in fridge - take out of fridge 45 minutes before cooking.

Oven at 375
Heat 1 tbsp oil in cast iron skillet til hot (does it sizzle when you flick water on it?)
Add chicken to skillet. Cook each side for 5 minutes (should start to brown/blacken)
Put skillet in oven for 15-20 minutes until chicken juices run clear. Let chicken sit for 5 minutes before slicing. 

Coconut Lime Cauliflower Rice 
Bag of Trader Joe's Cauliflower Rice (best product ever!)(or grate 1.25 lb head of cauliflower)
3/4 can organic coconut milk
zest and juice of 2 limes
1/3 cup unsweetened shredded coconut
1 tbsp coconut oil
1/2 cup chopped cilantro

Melt oil in pan at medium heat. Add cauliflower and stir well to completely coat. 
Fry for 7-8 minutes.
Stir in coconut milk, shredded coconut and 3/4 of the lime juice.
Bring to simmer but lower heat to avoid boiling. 
Simmer for 15 minutes - until liquid starts to absorb.
Stir in the rest of the lime juice, lime zest and cilantro. 
Cook for 10-12 more minutes. 
Remove from heat. Add salt to taste. 
Serve with something spicy!