Middle Eastern Rubbed Roasted Chicken with Coconut & Thyme Cauliflower Rice

Mouthful, innit? 

I realised I haven’t done a savoury recipe in a while. But that’s just because lately my main nourishment comes in the form of desserts and desserts only. 

I decided to bless you all with a simple post – no rant, just recipe. 

Middle Eastern Roasted Chicken with Coconut Thyme Cauliflower Rice

moroccanchickenIngredients:-

Middle Eastern Chicken

4 chicken thighs, washed and patted dry

2 teaspoon Ras El Hanout spice (I bought mine from William-Sonoma, but you could make your own here)

1/2 teaspoon cayenne pepper

1/2 teaspoon lemon pepper

Fistful of fresh parsley, finely chopped

3 tablespoon olive oil

Pinch of salt

1/2 lemon, cut into slices

1 bulb garlic, finely chopped

Coconut & Thyme Cauliflower Rice

1 cup cauliflower, finely chopped or blitzed

1 1/2 teaspoon coconut oil

Fresh thyme

Pinch of garlic powder

Salt and pepper

Method of Madness:-

  1. Preheat oven to 400F. 
  2. Rub chicken thighs with all the spices, parsley, chopped garlic, salt, pepper and olive oil.
  3. Place thighs in a deep dish or pan with lemon slices wedged between.
  4. Place in the middle rack of oven and cook for 30 minutes.
  5. Remove the chicken from the oven and reduce temperature to 350F. While waiting, spoon some of the chicken juices in the pan over the thighs to moisten them.
  6. Put back in the oven and cook for another 15 minutes.
  7. While waiting, make the cauliflower fried rice. Honestly, just chuck everything into a skillet/pan and cook it until it starts to brown slightly. 
  8. Serve it up and eat away!

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2 thoughts on “Middle Eastern Rubbed Roasted Chicken with Coconut & Thyme Cauliflower Rice

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