Hi Lovelies!
This meal is a staple in our house and was inspired by a blog that I love, Paleomg.com. These flavors are classic and the meal is so easy to make. It’s one of those recipes that just never gets old. Although, it’s simple, it’s sure to impress any dinner guest.
Seared Chicken Thighs with Cauliflower Puree
Author: Sharla Ember
Recipe type: Chicken
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
- 4 organic pasture-raised boneless chicken thighs
- 1 head organic cauliflower
- 2 cups Shitake mushrooms sliced (or more)
- 1 large organic yellow onion chopped
- 1 bunch organic green onion
- 2 tablespoons butter or ghee for califlower
- garlic powder
- Celtic Sea Salt
- black pepper
- coconut oil for frying
Instructions
- Cut cauliflower into large florets and begin steaming cauliflower until fork tender.
- Turn oven on to 400
- Heat a large frying pan on medium high and add gut healthy fat (either coconut oil, lard, or butter)
- In the mean time, generously sprinkle both sides of chicken with garlic powder and Celtic Sea Salt
- Sear one side until browned and then the other side. Place into heated oven for 10 minutes.
- As chicken is cooking, heat another large frying pan. Place sliced mushrooms into pan, begin to brown, then add onion. Continue sauteeing until browned and somewhat carmelized.
- As mushrooms and onions are cooking place steamed cauliflower into a blender with a couple tablespoons of water, butter or ghee, Celtic Sea Salt and black pepper. Blend until just smooth. DO NOT over blend. It can become too soft like baby food. Yuck! It's amazing, just at the right consistency. So pay close attention and stop blending right when chunks are blended.
- Chop the green onion
- Layer cauliflower, then chicken, mushrooms and onions and lastly green onion.
- Enjoy!
Notes
I serve this with a side of fresh sauteed green beans with garlic and Bragg's Amino Acids.
