Keto-Friendly Kenyan Dinner: Succulent Roasted Chicken Thighs with Creamy Garlic Collard Greens and Mashed Cauliflower

Allergens

Dairy (in heavy cream) - Wheat (gluten-free option available)

Ingredients

• 2 large bone
• in, skin
• on chicken thighs
• 4 cups fresh collard greens, chopped
• 3 medium heads of cauliflower, florets separated
• 1/2 cup heavy cream
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Season the chicken thighs with salt and pepper, then place them on a baking sheet skin side up. Roast for 40 45 minutes or until the internal temperature reaches 165°F (74°C).
2. In a large pot, heat olive oil over medium heat. Add minced garlic and cook for 1 2 minutes, until fragrant.
3. Add chopped collard greens to the pot with garlic and cook for about 5 minutes, or until they begin to wilt.
4. Pour in heavy cream and stir to combine. Lower the heat and let simmer for about 10 minutes, or until the greens are tender. Season with salt and pepper to taste.
5. While the chicken is roasting, steam the cauliflower florets until they are tender but not mushy.
6. In a food processor or using an immersion blender, blend the steamed cauliflower with a pinch of salt until it reaches a smooth and fluffy consistency. If desired, fold in grated Parmesan cheese for added flavor.
7. To serve, place a dollop of mashed cauliflower on each plate, followed by a generous portion of creamy garlic collard greens. Top with the roasted chicken thighs and garnish with fresh herbs, if desired.

Chef’s Insight

To enhance the dish even further, consider adding a sprinkle of smoked paprika or cayenne pepper to the collard greens for an extra kick.

Notes

Adjust the seasoning to your preference for a truly personalized meal.