Chicken with Caramelized Onions & Cinnamon-Cardamom Cauliflower Rice

5 from 3 votes

Chicken with Caramelized Onions & Cinnamon-Cardamom Cauliflower Rice

This easy one-pot chicken dish is adapted from Yotam Ottolenghi's cookbook Jerusalem. The meal is warm and flavor-packed with a brightness from the fresh herbs and sweetened cranberries.

Course Main Course

Cuisine Mediterranean

Keyword cardamom, cauliflower, Chicken, cinnamon, main

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 366kcal

Author Jenny Ross

Ingredients

3 tablespoons unsweetened, dried cranberries optional
3 tablespoons granulated monk fruit sweetener optional
4 tablespoons avocado oil divided
1 medium onion thinly sliced
1 1/2 pounds boneless skinless chicken thighs
salt and pepper
1/4 teaspoon ground cardamom
1/4 teaspoon whole cloves
2 cinnamon sticks broken in half
2 cups cauliflower rice
1/4 cup chicken stock
4 tablespoons parsley leaves chopped
4 tablespoons cilantro leaves chopped

Instructions

Sweeten the cranberries by soaking them in a sugar syrup (made by bringing 3 tablespoons water and 3 tablespoons granulated monk fruit to a boil until the sweetener dissolves). Leave them to soak while preparing the rest of the dish.
Season the chicken with cardamom, cloves, cinnamon, 1 teaspoon salt, and 1 teaspoon ground pepper. Stir well to combine.
Heat 2 tablespoons avocado oil over medium high heat, add the sliced onion and cook, stirring frequently. Cook until the onions turn golden, adding water occasionally if they stick, about 20 minutes. Reserve the onions and wipe the pan clean.
Heat the pan over medium high heat and add the remaining 2 tablespoons avocado oil. Add the seasoned chicken and sear until well colored about 5-8 minutes on each side. Remove the chicken from the pan.
Add the cauliflower rice and caramelized onion to pan and season with an additional 1/2 teaspoon salt and pepper to taste. Drain the cranberries and add them as well. Nestle the chicken into the cauliflower rice mixture and then pour over the chicken stock.
Cook covered over low heat for about 20 minutes. Remove the lid and cook for another 5-10 minutes in order to cook off any remaining liquid. When ready to serve, add the chopped herbs and stir to combine. Adjust salt and pepper to taste and serve.

Notes

Pictured with cucumber tomato cucumber salad (halved cherry tomatoes, diced cucumber, salt, pepper, avocado oil, vinegar, and fresh herbs as desired) and za’atar roasted kabocha (season pre-cooked kabocha cubes with avocado oil, salt, granulated monk fruit sweetener and za’atar to taste then broiled until warmed through and beginning to brown). Za’atar can be made by mixing 1 tablespoon dried thyme, 1 tablespoon toasted sesame seeds, 1 tablespoon ground sumac, 1/2 teaspoon dried oregano, and 1 teaspoon fresh ground black pepper.

Nutrition