Paleo Chicken Pilau

Savor the irresistible flavors of this Paleo Chicken Pilau, a wholesome, grain-free take on a traditional classic. Tender, spiced chicken thighs are simmered with riced cauliflower, aromatic spices like cumin, coriander, and turmeric, and a touch of warming cinnamon and cardamom for an authentic, robust flavor profile. Packed with vibrant veggies such as carrot and onion, and cooked in creamy coconut oil, this satisfying one-pan dish is both paleo-friendly and gluten-free, perfect for those seeking a healthy, nutrient-rich meal. Ready in just under an hour, it’s an easy weeknight dinner that delivers bold taste and comforting textures, beautifully finished with a sprinkle of fresh cilantro. Pair this hearty dish with a green salad or enjoy it as a standalone entrée for a fuss-free, flavorful feast!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams chicken thighs, boneless and skinless
• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 medium carrot, diced
• 500 grams cauliflower, riced
• 2 tablespoons tomato paste
• 2 cups chicken stock
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 cinnamon stick
• 4 cardamom pods
• 1 bay leaf
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season them with a pinch of salt and pepper.

Step 2

Heat the coconut oil in a large pan over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 4

Add the minced garlic and grated ginger to the onions and cook for an additional minute until fragrant.

Step 5

Stir in the diced carrot, tomato paste, ground cumin, coriander, turmeric, and cook for another 2 minutes, allowing the spices to release their aroma.

Step 6

Add the riced cauliflower, cinnamon stick, cardamom pods, and bay leaf to the pan. Pour in the chicken stock and bring to a simmer.

Step 7

Return the chicken to the pan and stir everything to combine. Season with sea salt and black pepper.

Step 8

Cover the pan with a lid, reduce the heat to low, and let the mixture simmer for about 30 minutes, or until the chicken is cooked through and the flavors have melded.

Step 9

Remove the lid and discard the cinnamon stick, cardamom pods, and bay leaf. Stir in the fresh cilantro.

Step 10

Serve the Paleo Chicken Pilau hot, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(2011.8g)

Amount per serving	% Daily Value*
Calories	1784.4

Total Fat 93.3g	0%
Saturated Fat 38.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 667.6mg	0%
Sodium 3236.9mg	0%
Total Carbohydrate 69.5g	0%
Dietary Fiber 21.8g	0%
Total Sugars 25.5g
Protein 172.2g	0%

Vitamin D 0IU	0%
Calcium 404.1mg	0%
Iron 16.2mg	0%
Potassium 3712.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 38.1%

Carbs: 15.4%