Name: Crispy Chicken with Cauliflower Rice Pilaf and Fresh Greens
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 1.7 kg chicken drumsticks; 177 ml chicken or vegetable broth; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ lemons; 1 ½ (142 g) pkg spring mix (mixed greens); black pepper; butter, unsalted; cayenne pepper; extra virgin olive oil; garlic powder; onion powder; paprika; salt; turmeric, ground

Crispy Chicken with Cauliflower Rice Pilaf and Fresh GreensCrispy Chicken with Cauliflower Rice Pilaf and Fresh Greens — a 30-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

1.7 kg chicken drumsticks

177 ml chicken or vegetable broth

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ lemons

1 ½ (142 g) pkg spring mix (mixed greens)

black pepper

butter, unsalted

cayenne pepper

extra virgin olive oil

garlic powder

onion powder

paprika

salt

turmeric, ground

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Preheat a cast iron or oven-proof skillet over medium-high heat.

Meanwhile, pat the chicken dry with paper towel and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add butter and swirl to coat the bottom. Add the chicken to the skillet and cook until skin is golden and crispy, about 4 minutes; flip and repeat on the other side. Cook in batches is necessary.

Transfer chicken to a baking dish with a wire rack and place in the oven and continue cooking for 15 minutes, or until cooked through.

Remove the leaves from the cauliflower. Using a food processor or box grater, grate to rice-like texture. Transfer to a large bowl and set aside.

Place a large pot over medium heat. Add butter, onion powder, garlic powder, paprika, turmeric, cayenne pepper, and salt.

Once the butter is fully melted, add the cauliflower and cook for 2 minutes, stirring occasionally.

Add broth to the cauliflower and cook for another 5-7 minutes.

Shave parsley leaves off the stems; discard the stems and mince the leaves. Stir into the cauliflower.

Cut lemons into wedges. Toss the mixed greens with oil and a squeeze of lemon.

To serve, arrange chicken, cauliflower-rice, and greens on plates. Serve with lemon wedges, if desired, enjoy!

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