This South American saucy chicken dish is perfect over cauliflower rice. Usually made
with potatoes, peas and carrots, I’ve traded these classic ingredients for less starchy
low-carb counterparts while maintaining the authentic flavour.
Ingredients
Garden Chicken
• 3 tbsp coconut oil or avocado oil
• 1 large yellow onion, diced
• 4 celery stalks, diced
• 2 bay leaves
• 1 tsp fine salt, more to taste
• 1½ tsp fresh thyme sprigs or fresh oregano
• 450 g boneless chicken thighs, skinless
• 125 ml pumpkin puree
• 225 ml chicken broth
• 175 g pitted green olives
• 1 lemon (optional)
Cauliflower rice
• 900 g cauliflower
• ½ tsp salt
• 110 g butter or coconut oil
Nutrition Instructions
Garden chicken
1. Heat your pressure cooker on sauté mode.
2. Add in the oil, onion, celery and bay leaves. Sauté for 8 minutes, or until tender.
3. Add in the salt, herbs and chicken thighs. Cook for another 8 minutes, turning
the chicken over occasionally to brown the thighs.
4. Add in the pumpkin puree, broth, and drained olives. Mix well.
5. Cancel the sauté function of your pressure cooker. Close the lid and set to
pressure cook on high for 25 minutes.
6. Once the pressure has released, open the lid, use two forks or tongs to shred
the chicken.
7. If you want to reduce the liquid, you can set it to sauté mode again and simmer
for 5-10 minutes, stirring occasionally.
8. Squeeze the lemon into it, stir and serve hot!
Cauliflower rice
1. Using a grater or grater attachment on a food processor, shred the entire
cauliflower head.
2. Melt butter or coconut oil in a skillet. Add the cauliflower and cook over medium
heat for 5-10 minutes or until the riced cauliflower has softened a bit. Add salt
while frying.
3. You can also cook the grated cauliflower in the microwave. Put it in a glass bowl,
cover with plastic wrap, and microwave it for 5-6 minutes. Mix in the butter or
coconut oil and let it melt.
Make it on the stove top
This garden chicken recipe can easily be made stove top by following the instructions
up to the browning and then instead of pressure cooking, simmering over low heat for
45 minutes.