Low Carb Paleo Smoked Chicken and Spiced “Rice”
This smoked chicken and “rice” low-carb dish is here to bring back excitement to your paleo diet. It is the perfect alternative to an outdoor barbeque and can be prepared in the comfort of your kitchen using one piece of charcoal. The chicken thighs are oven-roasted to juicy perfection, and the cauliflower rice is cooked in a simple yet delicious spice mix on the stovetop. Finally, both elements are combined and smoked using charcoal to intensify the flavors of this Keto dish. We guarantee you that this is one of the tastiest paleo chicken recipes out there.
How to Make It
Step 1
Preheat your oven to 200C/400 F and prepare a large piece of aluminum foil. Place the chicken thighs on the foil and add ½ tsp salt, ½ tsp black pepper, ½ tsp turmeric, and lemon juice. Slice 1/2 the onion, and add it to the chicken, then rub until well-seasoned.
Step 2
Pull the sides of the aluminum foil upward and fold to wrap it tightly. Place the wrapped chicken in a casserole and pour hot water until it reaches 1 inch. The water mustn’t enter the wrapped aluminum foil.
Step 3
Transfer the casserole to the oven. Bake the chicken for 30 minutes. If you are using bone-in chicken cuts, you would have to cook it longer.
Step 4
Meanwhile, to prepare the spiced cauliflower rice, add the oil to a medium-sized pot and place it over medium heat. Finely chop the onion and add it to the pot along with the remaining salt, pepper, ½ tsp turmeric, coriander, cumin, cardamom, and cloves. Cook for 2-3 minutes until fragrant.
Step 5
Add the cauliflower rice to the pot and stir. Cook for 5-7 minutes until the cauliflower softens and shrinks in volume. Pour the chicken broth and drop the heat to low.
Step 6
Cover the pot and cook the cauliflower rice for 5 minutes or until all the liquid evaporates. Meanwhile, place a piece of coal onto an open fire. Once the chicken is cooked, take it out of the oven and set it aside.
Step 7
Carefully unwrap the aluminum foil. Be careful of the steam coming out. Transfer the chicken and juices to the pot with the cauliflower rice and cover to keep warm.
Step 8
Once the coal is well lit, please place it in a piece of aluminum foil and place it in the pot with the rice and chicken. Pour 1-2 tbsp of oil over the coal and immediately place the lid back on the pot. Let the food infuse in the smoke flavor for 10 minutes.
Step 9
Take off the lid and discard the coal and the aluminum foil, careful not to spill the oil on the food. Transfer the cauliflower rice onto a serving dish and place the chicken on top. Garnish with chopped roasted almonds, roasted cashews, and chopped parsley. Serve immediately.
Ingredients
- Chicken thigh
4 large
- Salt
1.25 tsp
- Black pepper
1 tsp
- Turmeric, ground
1 tsp
- Lemon juice
2 tbsp
- Oil
2 tbsp
- Onion, white, yellow or red, raw
1 small
- Coriander, seed
1 tsp
- Cumin, ground
1 tsp
- Cardamom pods whole
1 2 pods
- Spices whole cloves
1 3 cloves
- Cauliflower, cooked from fresh
8 cup
- Chicken broth
1 cup
- Almonds, dry roasted, unsalted
2 tbsp, chopped
- Cashews, dry roasted, unsalted
2 tbsp, whole pieces
- Fresh Parsley (for flavoring only)
3 tbsp