By emensah m
Preheat your oven to 200°C (400°F).
In a large bowl, mix 2 tbsp olive oil, 2 tsp ground sumac, 1 tsp ground cumin, minced garlic, 1 tsp salt, and 0.5 tsp pepper.
Add the chicken thighs to the bowl and coat them well with the spice mixture. Let them marinate for at least 15 minutes.
Place the chicken thighs on a baking sheet, skin side up, and roast in the preheated oven for 35-40 minutes or until the skin is crispy and the chicken is cooked through (internal temperature should reach 75°C or 165°F).
While the chicken is roasting, heat 1 tbsp ghee or olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the riced cauliflower to the skillet and cook, stirring occasionally, until it becomes tender, about 5-7 minutes.
Stir in the toasted pine nuts, golden raisins, and chopped parsley, and cook for another 2 minutes to combine flavors. Season with salt and pepper to taste.
Serve the roasted chicken thighs over the cauliflower rice pilaf, garnishing with extra parsley if desired.
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By emensah m
This Dinner Chicken Middle Eastern Gluten-Free Healthy recipe is ready in 50 minutes and features bone-in, skin-on chicken thighs, olive oil, ground sumac and other delicious ingredients. Contains 430 calories total.
Preheat your oven to 200°C (400°F).
In a large bowl, mix 2 tbsp olive oil, 2 tsp ground sumac, 1 tsp ground cumin, minced garlic, 1 tsp salt, and 0.5 tsp pepper.
Add the chicken thighs to the bowl and coat them well with the spice mixture. Let them marinate for at least 15 minutes.
Place the chicken thighs on a baking sheet, skin side up, and roast in the preheated oven for 35-40 minutes or until the skin is crispy and the chicken is cooked through (internal temperature should reach 75°C or 165°F).
While the chicken is roasting, heat 1 tbsp ghee or olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the riced cauliflower to the skillet and cook, stirring occasionally, until it becomes tender, about 5-7 minutes.
Stir in the toasted pine nuts, golden raisins, and chopped parsley, and cook for another 2 minutes to combine flavors. Season with salt and pepper to taste.
Serve the roasted chicken thighs over the cauliflower rice pilaf, garnishing with extra parsley if desired.
Calories per Serving: 430
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