- 1 medium head of cauliflower, chopped
- 1 cup chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 8 boneless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons ghee, divided
- 2 pounds mushrooms, sliced
- 2 large garlic cloves, minced
- Parsley, minced (to garnish)
Place cauliflower and chicken broth in a small pot and bring to a boil over high heat. Reduce the heat and simmer until the cauliflower has softened and the liquid has evaporated. Mash, then season with salt and pepper.
While the cauliflower is cooking, prepare the chicken. Toss the chicken in a bowl with the paprika, onion powder, garlic powder, and salt.
Heat 1 tablespoon of ghee in a non-stick or cast iron pan over medium-high heat. Add the chicken and sear until golden and cooked through, about 6 minutes each side. Remove the chicken from the pan once cooked.
Add the remaining tablespoon of ghee and the mushrooms to the pan. Cook and stir occasionally until the mushrooms have softned, about 10 minutes. Add the garlic to the pan and cook 1 minute.
Add the chicken back to the pan and cook for 1-2 minutes or until warm. Serve the chicken and mushrooms over mashed cauliflower and garnish with parsley.