Mold Detox Friendly Garlic Herb Chicken with Cauliflower Rice
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp sea salt
- ½ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, chopped
For the cauliflower rice
- 1 medium head cauliflower (about 2 lb), cut into florets
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ¼ tsp sea salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, combine the sea salt, black pepper, dried oregano, dried thyme, and smoked paprika. Rub the spice mixture evenly over both sides of each thigh.
- 2
Working in batches if needed, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 one-second pulses. Do not over-process — the pieces should be roughly the size of rice, not a paste. Set aside.
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