Luckily for me, I had four sous vide chicken thighs in my fridge, just waiting to be crisped up. Unfortunately, I was out of veggie sides and I didn’t want to eat another bowl of nuked frozen veggies.
After surveying my crisper, I realized I could make TWO quick veggie sides, garlic cauliflower mashed “potatoes” and sautéed spinach and shallots, AND I could have everything on the table in thirty minutes. Sweet.
First, I cut up an orange cauliflower and steamed the florets with seven sliced cloves of garlic.
While the florets steamed, I crisped the Dukka-seasoned thighs in my cast iron skillet with some macadamia nut oil.
When the thighs were finished…
…I poured out all but a tablespoon or two of grease from the pan and I tossed in a diced shallot. Once they were softened, I put in a pound of prewashed baby spinach and seasoned with salt and pepper. Lastly, I blitzed my cauliflower and garlic in my food processor with 2 tablespoons of butter until it was smooth.
Here’s my lunch plate: