Keto Chicken Thighs in Smoked Pepper Cream with Crispy Chorizo and Chive Cauliflower

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Toss the cauliflower with 1 tablespoon melted butter, half of the chives, 1 teaspoon of the smoked paprika, and a pinch of salt. Spread on a sheet pan and roast for 20 minutes, stirring halfway through, until tender and browned.

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   2. While the cauliflower roasts, season the chicken thighs with half of the salt, black pepper, dried oregano, and the remaining teaspoon of smoked paprika.

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   3. Heat a large skillet over medium heat and cook the cured chorizo for 3 to 4 minutes until crispy and it releases its fat. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.

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   4. Add the olive oil to the same skillet if needed. Sear the chicken thighs for 4 to 5 minutes per side until deeply browned and cooked through. Transfer them to a plate and keep warm.

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   5. Lower the heat to medium-low. Add the remaining butter and the minced garlic to the skillet, and cook for 30 seconds until fragrant but not browned.

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   6. Add the roasted red pepper and chicken broth. Cook for 2 minutes, scraping up the browned bits from the bottom of the skillet. Blend the mixture with an immersion blender directly in the pan, or transfer to a blender and return it to the skillet, until smooth.

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   7. Stir in the heavy cream, grated Parmesan cheese, and lemon zest. Cook for 2 to 3 minutes over low heat, stirring, until the sauce thickens slightly.

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   8. Return the chicken thighs and crispy chorizo to the skillet. Cook 2 minutes more, spooning the smoked pepper cream over the chicken.

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   9. Divide the roasted cauliflower among plates, top with the chicken and sauce, and finish with the remaining chives. Add a little extra grated Parmesan cheese for serving if desired.