What Is Turmeric Chicken and Cauliflower Rice Bowl?

Cauliflower rice came out of low-carb kitchens as a stand-in for grains, and it works because grated florets cook in three minutes and take on whatever fat and aromatics you put them in. Here the chicken is seared with turmeric and ginger first, so the bowl gets its colour and most of its flavour from the fat left in the pan rather than from a sauce poured over at the end. It also puts turmeric, ginger and garlic on the same plate, which is about as concentrated a set of anti-inflammatory aromatics as a weeknight dinner gets.

What Makes This Recipe Anti-Inflammatory?

Curcumin, the active compound in turmeric, is poorly absorbed on its own but takes up far better in the presence of fat, which is exactly how it is used here rather than stirred into water. Ginger contributes gingerols and shogaols, and garlic its organosulfur compounds, and the three are among the most studied kitchen ingredients in inflammation research.

Cauliflower carries glucosinolates and enough fibre to feed gut bacteria, and swapping it for rice takes a refined grain off the plate without leaving the bowl empty.

Every ingredient is compliant with the AIP elimination phase. There are no grains, legumes, nightshades, dairy, eggs, nuts, seeds or seed-based spices, and the warmth comes from turmeric and ginger rather than from curry powder, which is a seed blend.

Ingredients

• 1 1/2 pounds boneless chicken thighs, cut into 1-inch pieces
• 1 large cauliflower, cut into florets
• 2 teaspoons ground turmeric
• 1 tablespoon fresh ginger, grated
• 4 garlic cloves, minced
• 2 tablespoons coconut oil, divided
• 4 spring onions, thinly sliced
• 1 lime, cut into wedges
• 3/4 teaspoon sea salt, divided
• 1/3 cup fresh cilantro, roughly chopped

Directions

Step 1

Pulse the cauliflower florets in a food processor in two batches until they look like coarse crumbs. Stop while the pieces are still distinct, because a few seconds too long turns the lot into a wet purée that will never fry.

Step 2

Toss the chicken pieces with the turmeric, half the ginger and a quarter teaspoon of the salt until evenly coated.

Step 3

Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat and sear the chicken in a single layer for 6 to 8 minutes, turning once, until golden and cooked through. Move it to a plate.

Step 4

Add the remaining oil to the same pan with the garlic and the rest of the ginger, and cook for 30 seconds until fragrant. Do not let the garlic brown or the whole bowl turns bitter.

Step 5

Add the riced cauliflower and the remaining salt, then cook for 3 to 4 minutes, stirring once or twice. It should stay slightly firm and pick up the yellow from the pan.

Step 6

Return the chicken, fold in the spring onions and cilantro and serve with lime wedges to squeeze over each bowl.

Nutrition Facts (per serving)

InflammaScore

1 Good! Very low inflammation potential

Q&A

Q1: Is this recipe suitable for the AIP elimination phase?
A1: Yes. Chicken, cauliflower, turmeric, ginger, garlic, coconut oil, spring onion, lime and cilantro are all permitted during elimination. There is no black pepper here, and no curry powder or garam masala, since both are built on seed spices such as cumin, coriander and fenugreek.

Q2: Can I use frozen cauliflower rice?
A2: Yes, and it saves the messiest step. Cook it straight from frozen over higher heat and give it a couple of extra minutes, since the ice releases water that has to evaporate before the cauliflower will fry rather than steam.

Q3: Why does my cauliflower rice turn soggy?
A3: Too much moisture and too little heat. Use a wide pan so the cauliflower sits in a thin layer, keep the heat at medium-high, and stir it only once or twice, because constant stirring releases water and drops the pan temperature below the point where anything browns.

Q4: Will turmeric stain everything?
A4: It will stain a plastic food processor bowl, a wooden spoon and your fingertips, so use glass or metal where you can and rinse things straight away rather than letting them sit. The yellow on your hands fades within a day.

Q5: Does it work for meal prep?
A5: It keeps for three days in the fridge and reheats quickly in a hot skillet. Cook the cauliflower a minute short if you know you will reheat it, since the second round of heat softens it further and the texture is what makes the bowl work.