Ginger Chili Roasted Chicken with Coconut Cauliflower Mash

Ginger chicken thighs

I love this recipe. The spicy yet sweet succulent chicken thighs are delicious forked up with a smearing of creamy coconut cauliflower mash and is a warming and hearty dish that will satisfy a winter night’s hunger. The vibrant flavors and absent starch also makes it a great dish to serve in warmer weather or before heading out somewhere as it wont make you feel sluggish or leave you with that overfull feeling.

I always make extra chicken thighs to chop up and add to Asian style cabbage salads for lunch or as a snack over the next few days. Make sure to drizzle some of the leftover juices from the roasting pan onto the chicken thighs before storing in the fridge, ideally in an airtight glass container.

Chicken Ingredients (Serves 2)

  • 3 boneless chicken thighs, skin removed
  • 2 large carrots chopped into rectangular pieces
  • 2-3 tbsp Sriacha chili garlic paste (or you can use minced garlic and chili paste)
  • 3 thumb sized pieces of fresh ginger, minced
  • 2 tbsp soy or tamari
  • 2 tbsp honey
  • Fresh cilantro (coriander) and lime or lemon wedges to serve


Preheat the oven to 350F.

Combine all the marinade ingredients together well by hand or with a quick pulse in a food processor. Place the chicken thighs and carrot pieces in an oven proof dish and pour over the marinade, making sure to cover the chicken and carrot all over. For best tasting results cover and refrigerate for 2 hours or if pressed for time throw straight into the oven (I have done both ways and it is still delicious without the marinade time).

Cook for approximately 40 minutes, until chicken juice is bubbling and running completely clear.

Cauliflower Mash Ingredients (Delicious mash recipe courtesy of Precision Nutrition

  • Cauliflower (rough chopped) 3 cups
  • Cashews (crushed) ¼ cup
  • Coconut milk ¼ cup
  • Salt 1 pinch
  • Pepper 1 pinch
  • Cinnamon 1 pinch (optional)
If you like mashed potatoes but worry about the high-carb content, worry no longer. Mashed cauliflower tastes just like mashed potato but has far fewer calories and packs a bigger nutrient punch. In this recipe, we’ve included a crunchy twist to mashed potatoes by adding cashews.
Add all the ingredients to a pot and bring to a boil over medium heat. Reduce heat to low and cover with a tight-fitting lid. Simmer for 15 minutes and then remove from heat. Purée in a blender or food processor until smooth. Add 1 tablespoon of water at a time if necessary to get the mixture moving. Serves 1 large or 2 small.
Remove chicken from oven and allow to tent for about 5-10 minutes, reserving the roasting juices. Spoon mash into a shallow bowl, top with a roasted chicken thigh, carrots and a few sprigs of cilantro. Drizzle some of the juice from the roasting pan over the top of the chicken. Serve with lime or lemon wedges on the side.

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