Casablanca Chicken

Ingredients

• Chicken thigh

  raw

  454g

• Italian seasoning

  1 tsp or 4g

• Paprika

  ¼ tsp or 0.5g

• Turmeric

  ground

  ¼ tsp or 0.6g

• Garlic

  raw

  2 cloves, minced or 6g

• Parsley

  raw

  2 tbsp or 8g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ¼ tsp or 0.5g

• oz Ghee

  Swad

  200g

• Sweet onion

  raw

  1 onion or 331g

• Jalapeno

  DoubleDave's Pizzaworks

  100g

• Chicken broth

  canned, reduced sodium

  ¼ cup or 60g

• Avocado oil

  1 tbsp or 14g

• Cauliflower

  frozen, cooked, boiled, drained, unsalted

  24 oz or 680g

• Scallions

  raw

  2 medium or 30g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. 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.
2. 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 jalapeno pepper, stir and saute 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.
3. In a separate non-stick skillet, heat the avocado oil over high heat and add the riced cauliflower. Saute 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.
4. Serve Chicken family style with the cauliflower rice.
5. Recipe by: Charlotte Smythe (source: https://cleanfoodiecravings.com/casablanca-chicken/)