By emensah m
Preheat the oven to 400°F (200°C).
In a small bowl, mix together the olive oil, ground sumac, ground cumin, minced garlic, salt, and pepper. Rub this mixture all over the chicken thighs, ensuring they are well coated.
Place the chicken thighs skin-side up in a roasting or baking dish, ensuring they are not too crowded. Roast in the preheated oven for 35-40 minutes or until they are golden brown and the internal temperature reaches 165°F (74°C).
While the chicken is roasting, heat 1 tablespoon of ghee or olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.
Add the riced cauliflower to the skillet with the onion and stir well. Season with salt and pepper. Cook for another 5-7 minutes, stirring occasionally until the cauliflower is tender.
Stir in the toasted pine nuts, chopped fresh parsley, and golden raisins (if using). Mix until well combined, and remove from heat.
Serve the roasted chicken thighs over the cauliflower rice pilaf. Garnish with additional parsley if desired.
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This Main Course Dinner recipe is ready in 1 hour 15 minutes and features bone-in, skin-on chicken thighs, olive oil, ground sumac and other delicious ingredients. Contains 580 calories total.
Preheat the oven to 400°F (200°C).
In a small bowl, mix together the olive oil, ground sumac, ground cumin, minced garlic, salt, and pepper. Rub this mixture all over the chicken thighs, ensuring they are well coated.
Place the chicken thighs skin-side up in a roasting or baking dish, ensuring they are not too crowded. Roast in the preheated oven for 35-40 minutes or until they are golden brown and the internal temperature reaches 165°F (74°C).
While the chicken is roasting, heat 1 tablespoon of ghee or olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.
Add the riced cauliflower to the skillet with the onion and stir well. Season with salt and pepper. Cook for another 5-7 minutes, stirring occasionally until the cauliflower is tender.
Stir in the toasted pine nuts, chopped fresh parsley, and golden raisins (if using). Mix until well combined, and remove from heat.
Serve the roasted chicken thighs over the cauliflower rice pilaf. Garnish with additional parsley if desired.
Calories per Serving: 580
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