Seared Chicken Thighs over Cauliflower Puree

By JenHall

from paleomg.com Really good - Not a huge fan of cauliflower puree so we did mashed potatoes instead. So good!!

Ingredients

• 1 large head of cauliflower, cut into florets
• 4 tablespoons of fat, divided (coconut oil, ghee, butter, bacon fat, etc.)
• 3 chicken thighs (I used skinless and boneless), pounded to 1/4 inch*
• 3 cups sliced button mushrooms
• 1 small yellow onion, chopped
• 1 teaspoon garlic powder
• salt and pepper, to taste

Details

Servings 3
Adapted from paleomg.com

Preparation

Step 1

Cut cauliflower into florets and steam cauliflower. On the stove top or in the microwave. However you'd like. Steam until fork tender.
Place a large pan over medium-high heat. Add 2 tablespoons of fat to the pan. Sprinkle pounded chicken thighs with about ½ teaspoon of garlic powder, salt and pepper. Once pan is very hot, place chicken thighs in the pan. Cook thighs on both sides for 5-7 minutes, until browned and cooked through.
While chicken thighs are cooking, place another large pan over medium heat. Add 2 tablespoons of fat to the pan then add onions.
Once onions become translucent, add mushrooms along with ½ teaspoon of garlic powder and salt and pepper. Cook until mushrooms become soft, about 5 minutes.
While the mushrooms and onions cook, place soft cauliflower in a blendtec with a bit of salt and puree until smooth. I had to add a tablespoon of water to the cauliflower to help it puree.
Then just stack away: cauliflower, chicken and mushrooms and onions.

by juli
Recipe Notes
*I covered my chicken thighs with some plastic wrap and used a wooden spoon to beat the chicken thighs to ¼ inch thick