Name: Peri Peri Chicken with Cauliflower Grits
Ingredients: 2 whole chickens; 1/2 cup smoked paprika; 1/4 cup turbinado sugar; 1/4 cup granulated garlic; 1/4 cup ground Bird's Eye chilies; 2 tbsp black pepper; 3 tbsp chopped parsley; 2 tbsp lemon zest; 1 tbsp salt; 1/2 cup olive oil; 2 tbsp vinegar powder; 4 cup riced cauliflower; 1/2 qt heavy cream; 2 tbsp roasted garlic; salt to taste; 1/2 cup grated Parmesan

Instructions

Make the chicken

Mix all rub ingredients. Rub ½ mix on chickens on both sides; let marinate 2 hours or overnight.
Roast chickens at 350 for 35 minutes.

Make the sauce

In blender, process remaining rub with ½ cup fresh basil, 3 cloves garlic, and ¼ cup orange juice

Make the grits

In a saucepan, heat cauliflower to draw out moisture. Add cream and garlic over medium heat, stirring often. As mixture thickens, add cheese and salt.
Cook until the cauliflower is soft, and the mixture is creamy but thick.

Peri Peri Chicken with Cauliflower Grits

Peri Peri Chicken with Cauliflower Grits

Ingredients

Chicken

For the rub

For the grits

Instructions

Make the chicken

Make the sauce

Make the grits