Ingredients
Scale
- 4 chicken thighs
- 1 head of cauliflower, riced
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 can coconut milk (14 oz)
- 1 cup chicken broth
- 2 tablespoons soy sauce
- salt to taste
- pepper to taste
- 1 tablespoon parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté onion and garlic until soft.
- Add spices and cook for another minute.
- Stir in coconut milk, chicken broth, and soy sauce; bring to a simmer.
- Add chicken thighs to the skillet and spoon sauce over them.
- Transfer skillet to the oven and bake for 30 minutes.
- Meanwhile, steam or sauté riced cauliflower until tender.
- Serve chicken over cauliflower rice and garnish with parsley.
Notes
- This dish can be made ahead of time and reheated.
- Adjust spices according to taste for more heat if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Portuguese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh with cauliflower rice
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg