A perfect combo for keto meal.
- Chicken leg and thigh with skin. Rubbed with about two pinches of salt per piece and left overnight in the fridge.
- Cauliflower : Cut or torn up into florets.
- Lots of chopped garlic.
- Dry chilly flakes.
- Any dry seasoning like Oregano.
- A pinch or two of corn flour.
Sprinkle pepper on the chicken. Keep aside.
Prepare the cauliflower first. Melt in about a tablespoon of butter. Saute garlic. Before it burns and ruins everything add the cauliflower. Preferably use a rubber spatula. Keep stirring occasionally. As the cauliflower softens, add in the salt, chilly flakes and dry seasoning. Dissolve corn flour in about 50 ml of water. Using a spoon drizzle a few drops at a time on the cauliflower florets. At no time should there be so much water that it pools at the base of the pan. Remove and let the cauliflower cool.
In the same pan, place the chicken. Let it cook without moving for about 4-5 minutes on medium heat. Turn the pieces and sprinkle some more pepper. Cover and cook on low-medium heat for about 5-6 mins. Uncover and add in some chopped garlic. Make sure all sides of the skin make contact with hot pan so they get that beautiful browning.
Let chicken rest for at least 5 minutes before you slice it.