Keto-Friendly Ethiopian Spiced Chicken with Collard Greens & Berbere Cauliflower Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz boneless, skinless chicken thighs 2 cups chopped collard greens 1 large head of cauliflower, grated or riced 4 tbsp berbere spice blend 1 tbsp coconut oil 1/2 cup bone broth or chicken stock Salt and pepper to taste Optional: Fresh cilantro leaves for garnish

Instructions

1. A. Season the chicken thighs with salt, pepper, and half of the berbere spice blend. Set aside. B. In a large pan, heat coconut oil over medium heat. Add the seasoned chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove from pan and set aside. C. In the same pan, add collard greens and sauté for 2 minutes. Add the bone broth or chicken stock to deglaze the pan, scraping any bits stuck to the bottom. D. Stir in remaining berbere spice blend and cook until fragrant, about 1 minute. Return the chicken thighs to the pan, submerging them in the sauce. Cover and simmer for 15 20 minutes or until chicken is cooked through. E. In a separate pan, heat 1 tbsp of coconut oil and add grated cauliflower. Season with salt and pepper. Cook until cauliflower is tender and golden brown, about 5 7 minutes. Stir in the remaining berbere spice blend to create a vibrant, flavorful bed for your Ethiopian feast. F. Serve the chicken thighs atop the cauliflower rice with collard greens on the side. Garnish with fresh cilantro leaves if desired.

Chef’s Insight

To enhance the mouthfeel and aroma, use high-quality berbere spice blend and fresh ingredients.

Notes

Adjust the level of spiciness to your preference by adding more or less berbere spice blend.