Paleo Chicken Pilau
Discover the rich and satisfying flavors of Paleo Chicken Pilau, a wholesome, gluten-free twist on a classic comfort dish! This recipe combines tender chicken thighs with aromatic spices like turmeric, cumin, cinnamon, and cardamom, all simmered in a hearty chicken stock. Instead of traditional rice, riced cauliflower takes center stage, making it perfect for paleo-friendly and low-carb diets. Sautéed onions, garlic, and ginger infuse the dish with warmth, while fresh cilantro adds a vibrant finishing touch. Ready in under an hour, this nutrient-packed meal is ideal for busy weeknights or when you're craving cozy, flavorful cuisine without compromising your health goals. Serve it hot and enjoy the irresistible combination of bold spices and wholesome ingredients!
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 medium carrot, diced
- 500 grams cauliflower, riced
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 cinnamon stick
- 4 cardamom pods
- 1 bay leaf
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and season them with a pinch of salt and pepper.
Heat the coconut oil in a large pan over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the onions and cook for an additional minute until fragrant.
Stir in the diced carrot, tomato paste, ground cumin, coriander, turmeric, and cook for another 2 minutes, allowing the spices to release their aroma.
Add the riced cauliflower, cinnamon stick, cardamom pods, and bay leaf to the pan. Pour in the chicken stock and bring to a simmer.
Return the chicken to the pan and stir everything to combine. Season with sea salt and black pepper.
Cover the pan with a lid, reduce the heat to low, and let the mixture simmer for about 30 minutes, or until the chicken is cooked through and the flavors have melded.
Remove the lid and discard the cinnamon stick, cardamom pods, and bay leaf. Stir in the fresh cilantro.
Serve the Paleo Chicken Pilau hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 3237 mg | 141% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 25.5 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3713 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
