Crispy Chicken with Cauliflower Rice Pilaf and Fresh Greens.

  • 1 medium head
    cauliflower
  • 2 ½ lb
    chicken drumsticks
  • 4 fl oz
    chicken or vegetable broth
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1
    lemon
  • 1 (5 oz) pkg
    spring mix (mixed greens)
  •  
    black pepper
  •  
    butter, unsalted
  •  
    cayenne pepper
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    onion powder
  •  
    paprika
  •  
    salt
  •  
    turmeric
  • 1
    Preheat oven to 425°F.
  • 2
    Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    1 medium head cauliflower
    1 small bunch Italian (flat-leaf) parsley
    1 (5 oz) pkg spring mix (mixed greens)
    1 lemon
  • 3
    Preheat a cast iron or oven-proof skillet (if available) over medium-high heat.
  • 4
    Meanwhile, pat the chicken dry with paper towel and place on a plate; season with salt and pepper on both sides.
    2 ½ lb chicken drumsticks
    1 tsp salt
    ½ tsp black pepper
  • 5
    Once the skillet is hot, add butter and swirl to coat the bottom. Add the chicken to the skillet and cook until skin is golden and crispy, about 4 minutes; flip and repeat on other side.
    2 tbsp butter, unsalted
  • 6
    Place skillet in the oven and continue cooking for 15 minutes, or until cooked through. If your skillet is not oven proof, transfer to a baking dish with a wire rack.
  • 7
    Remove the leaves from the cauliflower. Using a food processor or box grater, grate to rice-like texture. Transfer to a large bowl and set aside.
  • 8
    Place a large pot over medium heat. Add butter, onion powder, garlic powder, paprika, turmeric, cayenne pepper and salt.
    4 tbsp butter, unsalted
    ½ tsp onion powder
    ½ tsp garlic powder
    ½ tsp paprika
    ½ tsp turmeric
    ⅛ tsp cayenne pepper
    ½ tsp salt
  • 9
    Once the butter is fully melted, add the cauliflower and cook for 2 minutes, stirring occasionally.
  • 10
    Add broth to the cauliflower and cook for another 5 - 7 minutes.
    4 fl oz chicken or vegetable broth
  • 11
    Shave parsley leaves off the stems; discard the stems and mince the leaves. Stir into the cauliflower.
  • 12
    Cut lemon into wedges. Toss the mixed greens with oil and a squeeze of lemon.
    2 tsp extra virgin olive oil
  • 13
    To serve, arrange chicken, cauliflower-rice, and greens on plates. Serve with lemon wedges, if desired, enjoy!