1 lb boneless & skinless chicken thighs
1 tsp. Italian seasoning
2 garlic cloves (finely minced)
1/4 tsp. Turmeric
1/4 tsp. smoked paprika
2 tbsp. chopped parsley
1/2 tsp. sea salt
1/4 tsp. black pepper
2 tbsp. Ghee or butter
1 onion (sliced)
1 red jalapeño (diced) (optional)
1/4 cup chicken broth
FOR CAULIFLOWER RICE:
1 tbsp. Avocado or olive oil
2 12- ounce packages of frozen riced cauliflower
2 scallions (finely chopped)
salt and pepper
To begin, pat chicken thighs dry and cut them into cubes. Transfer the chicken to a mixing bowl and add the Amore/Italian seasoning, garlic, turmeric, paprika, parsley, sea salt, and black pepper. Toss the chicken to make sure it’s well coated.
Next, heat 2 tablespoons of ghee in a deep skillet over high heat. Add the chicken and lower the heat to medium-high. Sear the chicken while continuously stirring for about 5-7 minutes or until the chicken starts to develop some color. Now, add the onions and jalapeño pepper, stir and sauté until the onions are tender, about 5-7 minutes. Then add the chicken broth, scraping up the sauteed chicken to deglaze the pan. Lower the heat and simmer for 2-3 minutes. Taste and season with more salt if necessary.
In a separate non-stick skillet, heat the oil over high heat and add the riced cauliflower. Sauté the cauliflower, continuously stirring, for 5-7 minutes until the cauliflower is tender. Then, stir in scallions and season with salt and pepper to taste.
Serve family style with the cauliflower rice.
** I love adding in a can of drained artichoke hearts to this recipe for a little variety.