Emulsifier Free Chicken and Cauliflower Rice Casserole
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Learn more →Ingredients
4 servings
For the casserole
- 1.5 lb boneless, skinless chicken thighs
- 1 tsp salt, divided
- 2 tbsp coconut oil, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup bone broth
- 1 tbsp arrowroot starch
- 1 tbsp coconut aminos
For the cauliflower rice
- 1 large head cauliflower (about 2 lb), cut into florets
- ½ tsp salt
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry and season on both sides with 1/2 tsp of the salt.
- 2
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces. Spread the cauliflower rice on a clean kitchen towel, gather the edges, and squeeze firmly over the sink to remove as much moisture as possible. Transfer to a large bowl and toss with the remaining 1/2 tsp salt.
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