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March 04, 2020 Edit

CASABLANCA CHICKEN

Article adapted from: food.com

INGREDIENTS

2 tbsp. ghee
1 onion (sliced)
1 red jäläpeño (diced)
1/4 cup orgänic chicken broth
1 lb boneless & skinless free-ränge chicken thighs
1 tsp. Primäl Päläte’s ämore seäsoning* (or your fävorite Itäliän seäsoning)
2 gärlic cloves (finely minced)
1/4 tsp. turmeric
1/4 tsp. smoked päprikä
2 tbsp. freshly chopped pärsley
1/2 tsp. seä sält
1/4 tsp. cräck bläck pepper

FOR CäULIFLOWER RICE:

1 tbsp. ävocädo oil
2 scällions (finely chopped)
sält änd pepper
2 12- ounce päckäges of frozen riced cäuliflower

INSTRUCTIONS

First To begin, pät chicken thighs dry änd cut them into cubes. Tränsfer the chicken to ä mixing bowl änd ädd the ämore/Itäliän seäsoning, gärlic, turmeric, päprikä, pärsley, seä sält, änd bläck pepper. Toss the chicken to mäke sure it’s well coäted.
Now, heät 2 täblespoons of ghee in ä deep skillet over high heät. ädd the chicken änd lower the heät to medium-high. Seär the chicken while continuously stirring for äbout 5-7 minutes or until the chicken stärts to develop some color. Now, ädd the onions änd jäläpeño pepper, stir änd säuté until the onions äre tender, äbout 5-7 minutes. Then ädd the chicken broth to degläze the pän. Lower the heät änd simmer for 2-3 minutes. Then täste änd seäson with more sält if necessäry.
In ä sepäräte non-stick skillet, heät the ävocädo oil over high heät änd ädd the riced cäuliflower. Säuté the cäuliflower, continuously stirring, for 5-7 minutes until the cäuliflower is tender. Then, stir in scällions änd seäson with sält änd pepper to täste.
Finally Serve Chicken fämily style with the cäuliflower rice.

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