Keto Spicy Harissa Chicken with Cauliflower Rice
Juicy chicken thighs marinated in smoky harissa paste, roasted to perfection, and served over buttery cauliflower rice for a bold, low-carb dinner that actually tastes like a real meal.
Ingredients
Chicken
- 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
Cauliflower Rice
- 1 medium head cauliflower
- 1 tbsp butter
- 1 tbsp olive oil
- Salt & pepper
- ½ tsp garlic powder
Garnish
- Lemon wedges
- Chopped parsley or cilantro
Instructions
- 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).
- Cook the chicken – Oven: Roast at 400°F for 18–22 minutes until cooked through.
- Cook the chicken – Pan: Sear on medium heat for 5 minutes per side until charred and juicy.
- Make cauliflower rice: Grate cauliflower or pulse in a food processor until rice-sized.
- 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.
- Assemble: Spoon cauliflower rice onto plates, top with harissa chicken.
- Finish: Garnish with parsley and lemon wedges before serving.