Paleo Emirati Chicken Machboos

Ingredients

• 1.5 lbs Chicken thighs
• 4 cups Cauliflower rice
• 1 medium Onion
• 2 tablespoons Tomato paste
• 3 tablespoons Coconut aminos
• 2 teaspoons Baharat spice blend
• 2 tablespoons Olive oil
• 2 cups Chicken broth
• 4 cloves Garlic
• 0.25 cup Cilantro

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat, which is about 350°F (175°C).
2. 2Add the 1 medium chopped onion and the 4 cloves of minced garlic to the pot and cook, stirring occasionally, until they are softened and smell fragrant, about 5 minutes.
3. 3Add the 1.5 lbs of chicken thighs to the pot and cook, turning them to brown on all sides, about 5-7 minutes.
4. 4Stir in the 2 tablespoons of tomato paste, the 3 tablespoons of coconut aminos, and the 2 teaspoons of baharat spice blend. Cook, stirring constantly, for 1 minute until everything is well combined and fragrant.
5. 5Pour in the 2 cups of chicken broth and bring the liquid to a gentle simmer, which is when small bubbles rise to the surface.
6. 6Cover the pot, reduce the heat to low, and let it cook for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. 7Stir in the 4 cups of cauliflower rice and the 0.25 cup of chopped cilantro. Cover the pot again and cook for 5 more minutes, or until the cauliflower rice is heated through.
8. 8Serve the Chicken Machboos hot.

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