Name: Crispy Chicken Thighs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Ingredients: 1⁄4 tsp Black pepper; 1⁄2 Tbsp Ghee; 200 g Chicken thighs; 1⁄4 tsp Salt; 10 g Parmesan cheese (grated); 15 g Ghee; 1⁄4 tsp Paprika powder; 2 Tbsp Chicken stock; 180 g Cauliflower (rice); 1⁄2 Tbsp Fresh parsley; 1⁄4 tsp Garlic powder; 0 pinches Cayenne pepper; 1⁄4 tsp Salt; 1⁄4 tsp Onions powder; 1⁄4 tsp Dried turmeric; 1⁄2 Tbsp Olive oil; 30 g Arugula

Cow's milk

Nightshade

Guac.com

Lunch

Dinner

Keto

Sirtfood

Chicken

Rice Pilaf

Serve with

Crispy Chicken Thighs

To make the chicken: Preheat the oven to 425°F. Dab the chicken dry with a paper towel and season with salt and pepper. Heat an ovenproof pan and add the ghee. Once it boils add the chicken thighs, skin side down, and fry for 5 minutes until the skin is golden and crispy. Turn over and fry for another minute.&nbsp;&nbsp;

Place the chicken thighs with the skin side up on a rack in an ovenware dish (this allows the skin to become crisp). Do the same with the rest of the thighs and place in the oven.&nbsp;

Bake for 15 minutes (10 minutes for boneless thighs). If using, scatter the Parmesan cheese over the thighs for the last 5 minutes.&nbsp;

Meanwhile make the rice pilaf. Put the ghee in a pan and add the onion powder, garlic powder, paprika, turmeric and cayenne pepper . Add the cauliflower rice and cook on a medium-high heat, for two minutes, stirring continuously. Shake a bit of salt over the rice. Then add the chicken stock and cook for another 5 to 7 minutes, stirring occasionally.&nbsp;

Take off the heat and add the parsley. Give it all a good stir and season to taste with salt and pepper. Serve the pilaf warm with arugula sprinkled with olive oil.&nbsp;&nbsp;

Crispy Chicken Thighs

Crispy Chicken Thighs

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Macros(per serving)

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