Ingredients

The following ingredients have 4 Servings
  • 1½ teaspoons Swerve Sweetener or other granular sweetener
  • 1 teaspoon fine sea salt
  • ¾ teaspoon allspice
  • ½ teaspoon pepper
  • ½ teaspoon garlic
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried parsley
  • ½ teaspoon paprika
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 large chicken thighs
  • 2 tablespoons avocado oil
  • ¼ cup chopped onion
  • 12 ounces cauliflower rice

Instruction

  • Preheat the oven to 375ºF.
  • In a small bowl, whisk together the sweetener, sea salt, all spice, pepper, garlic, cayenne, parsley, paprika, thyme, cinnamon, and nutmeg. Rub the chicken all over with the spice blend.
  • In a large skillet over medium heat, heat the avocado oil until shimmering. Add the chicken skin-side down and do not disturb for 4 minutes, until the skin is golden brown. Flip the chicken and cook another 4 minutes.
  • Remove the chicken to a plate and add the onion to the pan. Sauté until translucent, about 4 minutes. Add the cauliflower rice and cook until just tender, another 4 minutes.
  • Return the chicken thighs to the pan, skin-side up, and transfer the whole skillet to the oven. Bake 20 minutes or until the chicken reaches an internal temperature of 165ºF.