Cranberry Chicken With Cauliflower Rice

Monday, February 8, 2016

serves 4

What You Need
For The Cauliflower Rice
1 head of cauliflower
2 TBS olive oil
Sea salt
Pepper

For The Cranberry Chicken
4 chicken thighs, skin on
1 TSP sea salt
1/2 TSP pepper
2 TBS olive oil, divided
3 TBS shallot, minced
12 oz fresh cranberries
3/4 cup water
1/3 cup apple cider vinegar
1 TBS honey
3/4 TSP ground ginger
1/2 TSP sea salt
1/4 TSP ground allspice
1-2 TBS fresh thyme for serving, chopped

Directions
For The Cauliflower Rice
1. Cut cauliflower into florets and place into food processor. If your food processor isn't big enough, do it in sections. Pulse until the cauliflower resembles rice. 
2. Heat a sauce pan over medium heat. Add olive oil, cauli-rice, salt, and pepper and incorporate everything together. 
3. Cover and cook for 3-5 minutes or until softened. Keep warm

For The Cranberry Chicken
1. Season chicken with salt and pepper. Set aside. 
2. In a large skillet, heat 1 TBP olive oil over medium heat. Add shallot and cook until fragrant and starting to brown. 
3. Add cranberries, water, apple cider vinegar, and honey. Cook for about 5-8 minutes, stirring often, or until cranberries start to breakdown. Smash them with your spoon to make more of a glaze.
4. Next, add in the ginger, salt, and allspice. Mix well. 
5. Transfer the sauce into a separate bowl, but do not rinse out the skillet. 
6. Preheat oven to 375°.
7. In the same skillet, heat 1 TBS of olive oil over medium heat until hot. Add chicken thighs, skin down and cook for 8 minutes. Do not touch chicken so the skin can get crispy. After 8 minutes, flip to other side and cook another 8 minutes. 
8. Transfer skillet to oven and cook 8-15 minutes (depending on chicken thigh size) or until chicken juice runs clear. 
9. Place chicken on plate and spoon glaze over each piece. Let sit for 3-5 minutes. 

Serving
Place desired amount of cauliflower rice onto plate and top with cranberry glazed chicken. Garnish with thyme. Enjoy!

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