Chicken thighs sautéed with garlic, herbs and spices and served with cauliflower rice.
1 lb boneless & skinless free-range chicken thighs
1 tsp. Primal Palate’s Amore seasoning* (or your favorite Italian seasoning)
2 garlic cloves (finely minced)
1/4 tsp. turmeric
1/4 tsp. smoked paprika
2 tbsp. freshly chopped parsley
1/2 tsp. sea salt
1/4 tsp. crack black pepper
2 tbsp. ghee
1 onion (sliced)
1 red jalapeño (diced)
1/4 cup organic chicken broth
FOR CAULIFLOWER RICE:
1 tbsp. Avocado oil
2 12- ounce packages of frozen riced cauliflower
2 scallions (finely chopped)
salt and pepper
To begin, pat chicken thighs dry and cut them into cubes. Transfer the chicken to a mixing bowl and add the Amore/Italian seasoning, garlic, turmeric, paprika, parsley, sea salt, and black pepper. Toss the chicken to make sure it’s well coated.
Now, heat 2 tablespoons of ghee in a deep skillet over high heat. Add the chicken and lower the heat to medium-high. Sear the chicken while continuously stirring for about 5-7 minutes or until the chicken starts to develop some color. Now, add the onions and jalapeño pepper, stir and sauté until the onions are tender, about 5-7 minutes. Then add the chicken broth to deglaze the pan. Lower the heat and simmer for 2-3 minutes. Then taste and season with more salt if necessary.
In a separate non-stick skillet, heat the avocado oil over high heat and add the riced cauliflower. Sauté the cauliflower, continuously stirring, for 5-7 minutes until the cauliflower is tender. Then, stir in scallions and season with salt and pepper to taste.
Serve Chicken family style with the cauliflower rice.
If you do not have Italian seasoning or something close to it, you can substitute with this mixture along with the other spices.
- 1/2 tsp. garlic powder
- 1/2 tsp. dried rosemary
- 1/8 tsp. dried oregano
- 1/8 tsp. dried thyme
- 1/4 tsp. crushed red pepper flakes
- Category: 30 minute dinner
- Cuisine: Mediterranean
Keywords: Casablanca Chicken