Berbere-Spiced Chicken Thighs
with jollof cauliflower ‘rice’ / mixed greens salad

Name: Berbere-Spiced Chicken Thighs
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 1 Tbsp Vinegar, apple cider; 1 Tbsp Bragg's / coconut aminos; 1 Tbsp Oil, cooking; 2 tsp Berbere spice; 1 lb Chicken thighs, boneless and skinless; for roasting Foil; 1 1/2 Tbsp Vinegar, red or white wine; 1 1/2 tsp Mustard, Dijon; 1/2 tsp Honey; 3 Tbsp Oil, olive; 8 oz Cucumbers, chopped; 5 oz Mixed greens; 1 lb Cauliflower florets; 1 Bell peppers, red, chopped; 1/2 Onions, red and medium, chopped; 2 cloves Garlic, peeled; 1 tsp Ginger, diced; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1/2 tsp Salt; 1 Tbsp Oil, cooking; 1 tsp Thyme, dried; 1/2 tsp Turmeric, ground; 1/4 cup Stock, any type (sub water); 1 Bay leaf

Active: 60 Total: 80

Original GF Paleo Vegetarian

Versions of fragrant, red, jollof rice are served in many regions of Africa, so tonight's meal includes a paleo-friendly twist on the dish. When we first started researching jollof rice we loved that it is sometimes referred to as "party rice" because it can be made to feed a crowd. Whether you're serving a few or many, we think you'll love this flavorful sauteed cauliflower rice served with spicy chicken over top.
Smarts: The cauliflower rice should be tender with the grains separate, so adjust the cooking time as needed.

Ingredients

Metric

Servings:

Berbere-Spiced Chicken Thighs:

Vinegar, apple cider - 1 Tbsp
Bragg's / coconut aminos - 1 Tbsp
Oil, cooking - 1 Tbsp
Berbere spice - 2 tsp
Chicken thighs, boneless and skinless - 1 lb
Foil - for roasting

Mixed Greens Salad:

Vinegar, red or white wine - 1 1/2 Tbsp
Mustard, Dijon - 1 1/2 tsp
Honey - 1/2 tsp
Oil, olive - 3 Tbsp
Cucumbers - 8 oz , chopped
Mixed greens - 5 oz

Jollof Cauliflower ‘Rice’:

Cauliflower florets - 1 lb
Bell peppers, red - 1 , chopped
Onions, red and medium - 1/2 , chopped
Garlic - 2 cloves , peeled
Ginger - 1 tsp , diced
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Salt - 1/2 tsp
Oil, cooking - 1 Tbsp
Thyme, dried - 1 tsp
Turmeric, ground - 1/2 tsp
Stock, any type - 1/4 cup (sub water)
Bay leaf - 1

Prep

Make marinade - Whisk together apple cider vinegar, aminos, cooking oil (portion for chicken), and Berbere spice. (Can be done up to 5 days ahead)
Marinate chicken - Add chicken to marinade and turn to coat. Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together red or white wine vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Bell peppers / Onions / Garlic / Ginger - Prep as directed and combine. (Note: You’ll be blending all of these ingredients, so you can leave them in large pieces as long as your blender can accommodate them.) (Can be done up to 5 days ahead)
Make obe ata (Nigerian red pepper sauce for jollof) - In a standing blender, combine bell peppers, onions, garlic, ginger, tomatoes (including liquid), and salt. Blend until smooth. (Can be done up to 5 days ahead)
Cucumbers - Chop cucumbers.

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Make

Heat oven to 425F / 218C. Line a sheet pan with foil and spray it with nonstick cooking spray or brush with some oil.
Pour chicken out on prepared sheet pan, drizzling marinade over top. Season with some salt and pepper. Transfer to the oven and bake until chicken is cooked through (165F / 74C), 25 to 30 minutes.
While chicken is roasting, heat a Dutch oven with oil (portion for rice) over medium heat. Add obe ata and simmer, stirring frequently, until it reduces by about half, ~10 minutes. (Note: It may bubble and sputter as it starts cooking, so you can put a lid on it slightly ajar to minimize splatter.)
To obe ata, add dried thyme, turmeric, stock, and bay leaf. Bring to a boil. Boil until mixture reduces to a thick, creamy paste, 5 to 6 minutes more.
Reduce to a low simmer and stir in cauliflower rice. Continue cooking, stirring constantly, until cauliflower is tender (be careful not to overcook), 3 to 4 minutes. Taste and season with some salt, if needed.
Remove Dutch oven from heat and place a lid on top, slightly ajar, to keep it warm.
Remove bay leaf from cauliflower rice.
Toss cucumbers and mixed greens with vinaigrette. Season with some black pepper on top.
Serve chicken over cauliflower rice with salad on the side. Enjoy!

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