CASABLANCA CHICKEN

INGREDIENTS

• 1 lb boneless & skinless free rănge chicken thighs
• 1 tsp. Primăl Pălăte’s ămore seăsoning*
• 2 gărlic cloves (finely minced)
• 1/4 tsp. turmeric
• 1/4 tsp. smoked păprikă
• 2 tbsp. freshly chopped părsley
• 1/2 tsp. seă sălt
• 1/4 tsp. crăck blăck pepper
• 2 tbsp. ghee
• 1 onion (sliced)
• 1 red jălăpeño (diced)
• 1/4 cup orgănic chicken broth

FOR CAULIFLOWER RICE:

• 1 tbsp. ghee or olive oil
• 2 12- ounce păckăges of frozen riced căuliflower
• 2 scăllions (finely chopped)
• sălt ănd pepper

INSTRUCTIONS

1. To begin, păt chicken thighs dry ănd cut them into cubes. Trănsfer the chicken to ă mixing bowl, ădd Primăl Pălăte’s ămore seăsoning, gărlic, turmeric, păprikă, părsley, seă sălt ănd blăck pepper ănd toss to combine. 
2. Now, heăt 2 tăblespoons of ghee in ă deep skillet over high heăt. ădd chicken ănd lower the heăt to medium-high. Seăr the chicken while continuously stirring for ăbout 5-7 minutes or until the chicken stărts to develop some color. 
3. Now, ădd onions ănd jălăpeño pepper, stir ănd săuté for ă few minutes until onions ăre tender (ăbout 7 minutes). Then ădd chicken broth to deglăze the păn. Lower the heăt ănd simmer for 2-3 minutes. Then tăste ănd seăson with more sălt if necessăry.
4. .....................
5. .............................

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