Crispy Chicken with Turmeric "rice"
4 organic boneless skin on chicken thighs
3 TBSP grass-fed butter
1 bag cauliflower rice (I get mine at Trader Joe's)
1 TBSP turmeric
1/4 cup onions
4 garlic cloves
4 sprigs of thyme
Heat a cast iron pan on high
Melt all 3 TBSP of grass-fed butter in the pan
While that melts, sprinkle salt on the skin of the chicken
Place thighs skin side down on the cast iron pan, cover and cook for about 7 minutes. Check several times to be sure they aren't burning.
Uncover and carefully flip to cook chicken the rest of the way through
Pull the chicken off to let it rest and then immediately toss garlic and onions into the same pan. You should have melted butter left in the pan which makes it perfect for cooking your "rice".
Once the garlic and onion have browned, toss in the cauliflower rice and turmeric and cook on medium for about 4-5 minutes, stirring occasionally.
Uncover your rice and continue to stir and cook through for another 2-3 minutes.
Place "rice" in a bowl and then top with chicken and a sprig of thyme. Yum!!!