This is a Paleo/Primal version of classic comfort food. And it is also a very quick, easy and economical meal as it is a good way to use up leftover chicken.
This does not have to be a dinner recipe, it would make a good lunch as well as it takes very little time to cook.
This is what we ate for dinner tonight, and what B and C are taking to school for lunch tomorrow.
The cheese makes this an AIP stage 4 reintroduction recipe. The cheese can easily be omitted if you are sensitive to cheese or you want to make this strict AIP. When reintroducing foods on the AIP, I recommend this guide.
Chicken and Cauliflower “Rice” Bake
serves 8 (or 6 with leftovers for lunches the next day)
6 rashers of bacon (aim for bacon from pastured pigs that has a nitrate and sugar free cure if possible) – chopped
1 large onion – chopped
10oz button mushrooms – chopped
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp sea salt
1 head of cauliflower – divided into florets
3 cups leftover chicken – shredded
1 cup coconut milk
1/4 tsp nutmeg
1 cup cheddar cheese – grated (optional – omit if sensitive or strict AIP)
Preheat the oven to 375F/190C.
Place the chopped bacon in a large skillet over a medium heat and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
Add the onions and cook for a few minutes until they begin to soften, then add the mushrooms. Cook for around 10 minutes until the mushrooms are softened and starting to turn golden brown.
While the mushrooms are cooking, place the cauliflower in the food processor and pulse until it resembles rice. This may need to be done in 2 or more batches.
Add the thyme, oregano and salt to the mushroom mixture and mix well. Stir in the cauliflower and cook for 5 minutes until it begins to soften. Stir occasionally during this time.
Add the chicken, cooked bacon and coconut milk and stir well to combine. Taste and season with extra salt if needed and add the black pepper and nutmeg.
Transfer to a large (11 x 7″) baking dish.
If using the cheese scatter it over the top now.
Bake in the preheated oven for 20-30 minutes until golden brown on top and bubbly.
We served this with a green salad of romaine lettuce, arugula and spinach that was dressed with a vinagrette made from lemon juice, olive oil and a little mustard.
It was delicious!