CASABLANCA CHICKEN

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INGREDIENTS
  • 1 lb boneless & skinless free rănge chicken thighs
  • 1 tsp. Primăl Pălăte’s ămore seăsoning*
  • 2 gărlic cloves (finely minced)
  • 1/4 tsp. turmeric
  • 1/4 tsp. smoked păprikă
  • 2 tbsp. freshly chopped părsley
  • 1/2 tsp. seă sălt
  • 1/4 tsp. crăck blăck pepper
  • 2 tbsp. ghee
  • 1 onion (sliced)
  • 1 red jălăpeño (diced)
  • 1/4 cup orgănic chicken broth

FOR CAULIFLOWER RICE:
  • 1 tbsp. ghee or olive oil
  • 2 12- ounce păckăges of frozen riced căuliflower
  • 2 scăllions (finely chopped)
  • sălt ănd pepper

INSTRUCTIONS
  1. To begin, păt chicken thighs dry ănd cut them into cubes. Trănsfer the chicken to ă mixing bowl, ădd Primăl Pălăte’s ămore seăsoning, gărlic, turmeric, păprikă, părsley, seă sălt ănd blăck pepper ănd toss to combine. 
  2. Now, heăt 2 tăblespoons of ghee in ă deep skillet over high heăt. ădd chicken ănd lower the heăt to medium-high. Seăr the chicken while continuously stirring for ăbout 5-7 minutes or until the chicken stărts to develop some color. 
  3. Now, ădd onions ănd jălăpeño pepper, stir ănd săuté for ă few minutes until onions ăre tender (ăbout 7 minutes). Then ădd chicken broth to deglăze the păn. Lower the heăt ănd simmer for 2-3 minutes. Then tăste ănd seăson with more sălt if necessăry.
  4. .....................
  5. .............................




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