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Moroccan Chicken and Cauliflower Rice Platter!

A simple and delicious take on a traditional Moroccan meal. Paleo/Whole 30 compliant.

Course Main Course
Cuisine Moroccan
Keyword easy dinner recipe, Paleo recipes, Whole30 recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 helpings
Author Linda Spiker

Ingredients

The Chicken:

  • 4 large chicken thighs, bone in skin on
  • 8 chicken wings
  • Ras el Hanout
  • Sea salt
  • Freshly ground black pepper
  • Garlic powder
  • 3 tablespoons olive oil (give or take)

The Cauliflower Rice:

  • 4 medium size shallots, peeled and sliced
  • 1 zucchini, thinly sliced and cut in half (forming half moons)
  • 6 cups cauliflower rice (make your own or buy store bought
  • Sea salt and freshly ground pepper
  • 1 tablespoon chives chopped, for garnish
  • 1 lime, quartered

Instructions

  1. I use pre-made cauliflower rice. If you are making your own allow a little more time and see instructions in blog post above.

  2. Preheat oven to 425 degrees and move oven rack to center position. Place parchment paper on cookie sheet and set aside.

  3. Lightly brush all sides of chicken with olive oil, then generously sprinkle with ras el hanout, garlic powder, sea salt and freshly ground black pepper

  4. Place chicken in a single layer on parchment covered cookie sheet and place in oven (thighs should be skin side up)

  5. bake for 25-30 minutes or until chicken is done

While chicken cooks start cauliflower rice:

  1. Prep shallots and zucchini. Pour 2 tablespoons olive oil into large pan and turn heat to medium/high heat. When oil is hot but not smoking, add shallots and cook for 3 minutes stirring occasionally.
  2. Add zucchini and sear for 2-3 minutes. Add cauliflower rice and if necessary add another tablespoon olive oil. Stir frequently. Cook for another 5-6 minutes. Season with salt and pepper to taste

To Plate:

  1. Place cauliflower rice on platter, top with chicken, garnish with chives and limes