- Moroccan Braised Chicken Thighs with Vegetable Paella
- Whole30, Low-Carb, Gluten-free, Keto
Moroccan Braised Chicken Thighs with Vegetable Paella
Combine chicken with crushed tomatoes, spices, olives, apricots and salt. Simply cook uncovered at 300 degrees for 2 hours.
For paella, sauté the peppers and cauliflower rice with spices and salt, then add in artichoke hearts and cherry tomatoes at the end with lemon juice. Season to taste. Package with paella on the bottom and chicken on top. Garnish with chives.