Gluten-Free Chicken Machboos with Cauliflower Rice

Ingredients

• about 680 g Chicken thighs
• 4 cups Cauliflower rice
• 1 medium Onion
• 2 medium Tomatoes
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tablespoons Baharat spice blend
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 4 pods Cardamom pods
• 2 leaves Bay leaves
• 2 cups Chicken broth
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (175°C / 176.7°C). Add the 1 medium onion, chopped into 0.635 cm pieces, and cook, stirring occasionally, until it is softened and translucent, about 5-7 minutes.
2. 2Add the 4 cloves of garlic, minced, and the 2.54 cm of ginger, grated, to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
3. 3Stir in the 2 medium tomatoes, diced, the 2 tablespoons of baharat spice blend, 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of coriander, 4 cardamom pods, and 2 bay leaves. Cook for 5 minutes, stirring occasionally, until the tomatoes have softened and the spices are fragrant.
4. 4Add the about 680 g of chicken thighs to the pot. Cook, turning the pieces occasionally, until they are browned on all sides, about 5-7 minutes. Pour in the 2 cups of chicken broth, bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
5. 5Carefully remove the about 680 g of chicken thighs from the pot and place them on a cutting board. Add the 4 cups of cauliflower rice to the pot with the sauce. Stir well to coat the cauliflower rice with the sauce. Cover the pot and cook on low heat for 10-12 minutes, or until the cauliflower rice is tender.
6. 6While the cauliflower rice is cooking, shred the cooked chicken into bite-sized pieces using two forks. Once the cauliflower rice is tender, return the shredded chicken to the pot. Stir to combine everything.
7. 7Season the dish with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well to distribute the seasoning evenly. Serve the Gluten-Free Chicken Machboos hot.

Substitutions

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