Recipe Chicken and Chickpeas: Featuring Parsley, Artichoke, Riced Cauliflower

12 Apr 2019
Local time
10:22 AM
Hilltowns of Massachusetts
This is a fusion dish with elements of European cooked with some Indian spices.


  • 2 boneless, skinless chicken thighs. (about 6 ounces / 170 grams)
  • 1 medium onion, coarsely chopped.
  • 8 ounces / 230 grams riced cauliflower.
  • 1 can chickpeas, drained, 15.5 oz / 440 grams.
  • 1/2 can artichoke hearts, drained, about 7 oz / 195 grams.
  • 1 teaspoon guaram masala
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon turmeric
  • Salt and pepper to taste.
  • 1 hefty ounce curly parsley - chopped, de-stemmed.
  • 2 teaspoons healthy cooking oil, I prefer avocado.
Slice the chicken thighs into thin sections, removing any fat as you do so, and get the rest of your prep into place.

In a skillet, heat the oil to medium on your cook top. Add the onions, cook until translucent, 5-7 minutes. Add the chicken meat, stir another 5. Add in everything else except the parsley, stir fry another 15 minutes. Taste and adjust seasonings.

Add the parsley, stir fry another minute, then plate and serve.
Last edited by a moderator:

This is a lovely combination vegetables and spices. It would probably be good even without chicken.

It was good and the final leftovers are for lunch today.

I can see not adding the chicken - actually, I did this as a double-challenge - I wanted a play on my blog name, plus wanting to enter the parsley challenge. (It will appear there next week.)

Other options:
  • Leave out the chicken entirely, adding nothing else.
  • Sub with white meat (why, I don't know....)
  • Sub with marinated tofu, medium or firm.
  • Sub with marinated tempeh, thinly sliced.
Top Bottom