By emensah m
Preheat your oven to 400°F (200°C).
In a small bowl, mix 2 tbsp olive oil, 2 tsp ground sumac, 1 tsp ground cumin, minced garlic, 1 tsp salt, and 0.5 tsp black pepper.
Rub the mixture evenly over the chicken thighs and let them marinate while the oven preheats.
Arrange the chicken thighs, skin side up, on a baking sheet lined with parchment paper.
Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
While the chicken is roasting, heat 1 tbsp ghee or olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté until translucent, about 4-5 minutes.
Stir in the riced cauliflower, remaining 0.5 tsp salt, and cook for 5-7 minutes, or until the cauliflower is tender.
Stir in the toasted pine nuts, chopped parsley, and golden raisins (if using) into the cauliflower rice.
Serve the roasted chicken thighs hot with a side of cauliflower rice pilaf.
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By emensah m
This Main Course Middle Eastern Gluten-Free recipe is ready in 50 minutes and features bone-in, skin-on chicken thighs, olive oil, ground sumac and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 400°F (200°C).
In a small bowl, mix 2 tbsp olive oil, 2 tsp ground sumac, 1 tsp ground cumin, minced garlic, 1 tsp salt, and 0.5 tsp black pepper.
Rub the mixture evenly over the chicken thighs and let them marinate while the oven preheats.
Arrange the chicken thighs, skin side up, on a baking sheet lined with parchment paper.
Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
While the chicken is roasting, heat 1 tbsp ghee or olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté until translucent, about 4-5 minutes.
Stir in the riced cauliflower, remaining 0.5 tsp salt, and cook for 5-7 minutes, or until the cauliflower is tender.
Stir in the toasted pine nuts, chopped parsley, and golden raisins (if using) into the cauliflower rice.
Serve the roasted chicken thighs hot with a side of cauliflower rice pilaf.
Calories per Serving: 650
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