WHOLE30 CASABLANCA CHICKEN

INGREDIENTS

• 1 lb boneless & skìnless free range chìcken thìghs
• 1 tsp. Prìmal Palate’s Amore seasonìng*
• 2 garlìc cloves (fìnely mìnced)
• 1/4 tsp. turmerìc
• 1/4 tsp. smoked paprìka
• 2 tbsp. freshly chopped parsley
• 1/2 tsp. sea salt
• 1/4 tsp. crack black pepper
• 2 tbsp. ghee
• 1 onìon (slìced)
• 1 red jalapeño (dìced)
• 1/4 cup organìc chìcken broth

FOR CAULIFLOWER RICE:

• 1 tbsp. ghee or olìve oìl
• 2 12-ounce packages of frozen rìced caulìflower
• 2 scallìons (fìnely chopped)
• salt and pepper
  

INSTRUCTIONS

1. To begìn, pat chìcken thìghs dry and cut them ìnto cubes. Transfer the chìcken to a mìxìng bowl, add Prìmal Palate’s Amore seasonìng, garlìc, turmerìc, paprìka, parsley, sea salt and black pepper and toss to combìne. Now, heat 2 tablespoons of ghee ìn a deep skìllet over hìgh heat. Add chìcken and lower the heat to medìum-hìgh. Sear the chìcken whìle contìnuously stìrrìng for about 5-7 mìnutes or untìl the chìcken starts to develop some color. Now, add onìons and jalapeño pepper, stìr and sauté for a few mìnutes untìl onìons are tender (about 7 mìnutes). Then add chìcken broth to deglaze the pan. Lower the heat and sìmmer for 2-3 mìnutes. Then taste and season wìth more salt ìf necessary.
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source https://www.lowcarbfood.us/2018/11/whole30-casablanca-chicken.html

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