Berbere-Spiced Chicken Thighs
with jollof cauliflower ‘rice’ / arugula salad
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. This meal was first featured in 2021.
Smarts: The cauliflower rice should be tender with the grains separate, so adjust the cooking time as needed.
Ingredients
- 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
- Cauliflower florets - 1 lb
- Bell peppers, red - 1 , chopped
- Onions, medium and red - 1/2 , chopped
- Garlic - 2 cloves , peeled
- Ginger, fresh - 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
- 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
- Arugula - 5 oz (sub mixed greens)
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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
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 arugula with vinaigrette. Season with some black pepper on top.
-
Serve chicken over cauliflower rice with salad on the side. Enjoy!
Reviews
Ratings
0 reviews