CASABLANCA CHICKEN

DESCRIPTION

Chicken thighs packed with flavors of garlic and herbs.

INGREDIENTS

1. 1 lb boneless & skinless free range chicken thighs
2. 1 tsp. Primal Palate’s Amore seasoning*
3. 2 garlic cloves (finely minced)
4. 1/4 tsp. turmeric
5. 1/4 tsp. smoked paprika
6. 2 tbsp. freshly chopped parsley
7. 1/2 tsp. sea salt
8. 1/4 tsp. crack black pepper
9. 2 tbsp. ghee
10. 1 onion (sliced)
11. 1 red jalapeño (diced)
12. 1/4 cup organic chicken broth

FOR CAULIFLOWER RICE:

1. 1 tbsp. ghee or olive oil
2. 2 12-ounce packages of frozen riced cauliflower
3. 2 scallions (finely chopped)
4. salt and pepper

INSTRUCTIONS

To begin, pat chicken thighs dry and cut them into cubes. Transfer the chicken to a mixing bowl, add Primal Palate’s Amore seasoning, garlic, turmeric, paprika, parsley, sea salt and black pepper and toss to combine. Now, heat 2 tablespoons of ghee in a deep skillet over high heat. Add 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 onions and jalapeño pepper, stir and sauté for a few minutes until onions are tender (about 7 minutes). Then add 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 1 tablespoon of ghee over medium-high heat and add riced cauliflower. Sauté cauliflower (continuously stirring) for 5-7 minutes until cauliflower is tender. Then, stir in scallions and season with salt and pepper to taste.

Serve Chicken family style atop of cauliflower rice.

NOTES
If you do not have Amore seasoning or something close to it, you can use this mixture:1/4 tsp. garlic powder1/4 tsp. dried rosemary1/8 tsp. dried oregano1/8 tsp. dried thyme1/4 tsp. crushed red pepper flakes

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