Chicken & ‘rice’

I have very fond memories of my Baba’s chicken and rice – salty, savoury, garlicky, with aromas of chicken stock and roast chicken. It’s great to know that this low carb version brings back all the flavours, with extra veggies and no impact on blood sugar levels. I threw in half a grated zucchini (courgette) when I made this one.

chickenricemain

INGREDIENTS
CAULIFLOWER RICE
1 cauliflower head
1 broccoli head
1 chicken stock cube dissolved in a cup of boiled water (or 1 cup of liquid stock)
1 tablespoon of chopped fresh herbs, such as parsley, marjoram or tarragon
1 clove of garlic
Pinch of sea salt
Crack of black pepper
CHICKEN
500 grams of chicken (drumsticks, thighs or breasts)
Pinch of sea salt
Grinding of black pepper
2 cloves of garlic
1 tablespoon of fresh herbs, such as parsley, marjoram, tarragon
1 teaspoon of cumin
2 tablespoons of butter

GRATE, ADD, MIX, SPREAD, SEASON, PLACE, BAKE…
Preheat the oven to 180 degrees celcius.

Grate or blend the cauliflower and broccoli into ‘rice’, discarding the stalk. Add the cup of chicken stock, a  pinch of salt and crack of black pepper, chopped herbs, and minced garlic. Mix to combine and spread out in a roasting tray.

Wash the chicken and season with the salt, pepper, minced garlic and cumin, coating the chicken well. Place the chicken pieces on top of the cauliflower and broccoli rice and top with knobs of butter. Bake for 30 minutes or until the chicken is cooked through and golden brown. Serve with a wedge of lemon.

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