Ingredients

The following ingredients have 4 Servings
  • 1.5 x cooked Cauliflower Rice (Fats of Life recipe)
  • 6 large chicken thighs (on the bone, skin-on)
  • salt and freshly ground black pepper
  • 2 TB lard
  • 1/2 TB smoked paprika
  • 85 g chorizo (sliced)
  • pink Himalayan salt
  • chopped parsley (to garnish)

Instruction

  • Assuming the Cauliflower Rice has been cooked and ready, continue with the recipe:
  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Season the chicken thighs with salt and freshly ground black pepper. Sprinkle the smoked paprika over the chicken thighs and use clean hands to massage the mixture into the thighs.
  • Heat the lard in a large, non-stick pan and fry three of the chicken pieces skin-side DOWN until the skin is golden and crispy. Turn each piece over and cook on the underside for only a minute. Remove and place skin-side UP into a large casserole dish or deep baking tray. (Use a dish larger than what you think you will need, as you will be adding plenty of cauliflower later.)
  • Repeat the process with the remaining chicken thighs. (We work in batches to avoid over-crowding the pan.)
  • Place the roasting dish into the oven for 20 minutes.
  • After 20 minutes, remove the chicken pieces from the dish using tongs and set aside briefly. Add the chorizo and the cooked Cauliflower Rice into the dish and mix well in all the rendered fat and juices. If you feel it may need a little more oil, drizzle some over and mix in.
  • Return the chicken pieces to the dish, nestling them in the cauliflower mixture.
  • Return to the oven for an additional 10-15 minutes until the chicken has sufficiently cooked through. A meat thermometer probe is useful here, remove from the oven when the internal temperature reads 72°C / 163°F in the thickest part of the chicken.
  • Season with pink Himalayan salt and garnish with chopped parsley. Serve with a side salad.