It feels as though the school year goes on, weekends get crazier and crazier. Birthday parties, school events, weekend sports, and family get-togethers–it all adds up to a lot of running around. Sunday suppers become even more important as we become busier but I don't want to spend too much time in the kitchen. This recipe, from PaleOMG, is simple and delicious, a perfect combination of hearty chicken thighs and easy cauliflower puree. The only thing I change is that I add turmeric, a super-healthy spice I add to just about everything I make.
Seared Chicken Thighs over Cauliflower Puree
(recipe and image from PaleOMG)
1 large head of cauliflower, cut into florets
4 tablespoons of fat, divided (coconut oil, ghee, butter, bacon fat, etc.)
3 chicken thighs (I used skinless and boneless), pounded to ¼ inch*
3 cups sliced button mushrooms
1 small yellow onion, chopped
1 teaspoon garlic powder
salt and pepper, to taste
Cut cauliflower into florets and steam cauliflower. On the stove top or in the microwave. However you’d like. Steam until fork tender.
Place a large pan over medium-high heat. Add 2 tablespoons of fat to the pan. Sprinkle pounded chicken thighs with about ½ teaspoon of garlic powder, salt and pepper. Once pan is very hot, place chicken thighs in the pan. Cook thighs on both sides for 5-7 minutes, until browned and cooked through.
While chicken thighs are cooking, place another large pan over medium heat. Add 2 tablespoons of fat to the pan then add onions.
Once onions become translucent, add mushrooms along with ½ teaspoon of garlic powder and salt and pepper. Cook until mushrooms become soft, about 5 minutes.
While the mushrooms and onions cook, place soft cauliflower in a blendtec with a bit of salt and puree until smooth. I had to add a tablespoon of water to the cauliflower to help it puree.
Then just stack away: cauliflower, chicken and mushrooms and onions and serve.
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