Moroccan Chicken and Cauliflower Rice Platter!
A simple and delicious take on a traditional Moroccan meal. Paleo/Whole 30 compliant.
Servings 4 helpings
Ingredients
The Chicken:
- 4 large chicken thighs, bone in skin on
- 8 chicken wings
- Ras el Hanout
- Sea salt
- Freshly ground black pepper
- Garlic powder
- 3 tablespoons olive oil (give or take)
The Cauliflower Rice:
- 4 medium size shallots, peeled and sliced
- 1 zucchini, thinly sliced and cut in half (forming half moons)
- 6 cups cauliflower rice (make your own or buy store bought
- Sea salt and freshly ground pepper
- 1 tablespoon chives chopped, for garnish
- 1 lime, quartered
Instructions
- 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 425 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 (thighs should be skin side up)
- 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
To Plate:
- Place cauliflower rice on platter, top with chicken, garnish with chives and limes