Moroccan Chicken and Cauliflower Rice Platter!
A simple and delicious take on a traditional Moroccan meal. Paleo/Whole 30 compliant.
easy dinner recipe, Paleo recipes, Whole30 recipe
large chicken thighs
bone in skin on
Ras el Hanout
Freshly ground black pepper
give or take
The Cauliflower Rice:
medium size shallots
peeled and sliced
thinly sliced and cut in half (forming half moons)
cauliflower rice (make your own or buy store bought
Sea salt and freshly ground pepper
I use pre-made cauliflower rice. If you are making your own allow a little more time and see instructions in blog post above.
Preheat oven to 450 degrees and move oven rack to center position. Place parchment paper on cookie sheet and set aside.
Lightly brush all sides of chicken with olive oil, then generously sprinkle with ras el hanout, garlic powder, sea salt and freshly ground black pepper
Place chicken in a single layer on parchment covered cookie sheet and place in oven
bake for 25-30 minutes or until chicken is done
While chicken cooks start cauliflower rice:
Prep shallots and zucchini. Pour 2 tablespoons olive oil into large pan and turn heat to medium/high heat. When oil is hot but not smoking, add shallots and cook for 3 minutes stirring occasionally.
Add zucchini and sear for 2-3 minutes. Add cauliflower rice and if necessary add another tablespoon olive oil. Stir frequently. Cook for another 5-6 minutes. Season with salt and pepper to taste
Place cauliflower rice on platter, top with chicken, garnish with chives and limes