Keto Spicy Harissa Chicken with Cauliflower Rice

Marinate the chicken: In a bowl, mix harissa, olive oil, garlic, paprika, cumin, lemon juice, salt and pepper. Coat chicken evenly. Let sit 10 minutes (or overnight if possible).

For this step: 4 boneless chicken thighs (or bone-in, skin-on), 2 tbsp harissa paste (store-bought or homemade), 1 tsp smoked paprika, 1 clove garlic (minced), ½ tsp cumin, Juice of ½ lemon

Cook the chicken – Oven: Roast at 400°F for 18–22 minutes until cooked through.

For this step: 4 boneless chicken thighs (or bone-in, skin-on), 2 tbsp harissa paste (store-bought or homemade), 1 tbsp olive oil, 1 tsp smoked paprika, 1 clove garlic (minced), ½ tsp cumin, Salt & pepper (to taste), Juice of ½ lemon

Cook the chicken – Pan: Sear on medium heat for 5 minutes per side until charred and juicy.

For this step: 4 boneless chicken thighs (or bone-in, skin-on), 2 tbsp harissa paste (store-bought or homemade), 1 tbsp olive oil, 1 tsp smoked paprika, 1 clove garlic (minced), ½ tsp cumin, Salt & pepper (to taste), Juice of ½ lemon

Make cauliflower rice: Grate cauliflower or pulse in a food processor until rice-sized.

For this step: 1 medium head cauliflower, 1 tbsp butter, 1 tbsp olive oil, Salt & pepper, ½ tsp garlic powder

Sauté: Heat butter and oil in a skillet, add cauliflower, season with salt, pepper and garlic powder. Cook 5–7 minutes until soft but not mushy.

For this step: 1 clove garlic (minced), 1 medium head cauliflower, 1 tbsp butter, ½ tsp garlic powder

Assemble: Spoon cauliflower rice onto plates, top with harissa chicken.

For this step: 4 boneless chicken thighs (or bone-in, skin-on), 2 tbsp harissa paste (store-bought or homemade), 1 medium head cauliflower, 1 tbsp olive oil, 1 tsp smoked paprika, 1 clove garlic (minced), ½ tsp cumin, Salt & pepper (to taste), Juice of ½ lemon, 1 tbsp butter, 1 tbsp olive oil, Salt & pepper, ½ tsp garlic powder

Finish: Garnish with parsley and lemon wedges before serving.

For this step: Lemon wedges, Chopped parsley or cilantro