Roasted Chicken & Shiitakes with Creamed Spinach

Serves 6-8

Preheat Oven to 425 degrees

Prep Time 45 min

Cook Time 1 hour 15 min

 

1 Roasting Chicken-To save time you can purchase a chicken already roasted. Make sure you get a free range ~ organic chicken.

Or 2-3 cups cooked chicken, cubed

 

Ingredients:

1 Tbsp. ghee, melted

1 teaspoon lemon pepper 

1 tsp. herbs de provence OR 

2 tsp. fresh rosemary, chopped

1/2 tsp roasted garlic granules

1/2 tsp. onion powder

2 tsp. grey (Celtic) sea salt

1/2 tsp freshly ground pepper

8 oz. shiitake or blend of wild mushrooms

2 tsp. melted ghee

salt & pepper

2 medium heads cauliflower (broken into florets and riced) OR 2 bags of riced cauliflower

1/4 cup ghee

1 bunch spring onions, chopped (you can use 1 Tbsp. shallots or any type of onion, instead). 

3 cloves garlic, minced

16 ozs baby spinach leaves

2 heads or packages cauliflower, riced *see instructions below

2 Tbsp olive oil

*Remember, this recipe is super versatile. You can sub any of the herbs, spices or veggies for your favorites or anything you have in your fridge. 

1/2 cup dry white wine

1 to 1 1/2 cups vegetable or chicken broth 

1 cup raw cream OR whole fat coconut milk

1 1/2 cups shredded pecorino cheese (this is a hard sheep’s milk cheese, like parmesan).

 

Direction to roast chicken:

  1. Drizzle ghee over chicken and sprinkle with favorite seasonings

  2. Roast for 1 hour

  3. Allow to rest for 15 minutes before removing breast meat

 

To roast mushrooms:

  1. De-stem mushrooms and toss with 2 tsp. ghee, salt & pepper

  2. Place in single layer in small roasting pan

  3. Roast for 20-30 minutes

  4. Chop into 1/2 inch pieces

 

To make cauliflower rice:

  1. Place washed florets, in batches,  1-2 cups at a time in food processor. 

  2. Using knife blade, pulse until resembles the size of rice.

 

To make risotto:

  1. In large Dutch Oven over med/high heat, melt ghee

  2. Add chopped onions, garlic cloves and stir, cooking for 3-5  minutes

  3. Add spinach and stir for an additional 2-3 minutes

  4. Add cauliflower and saute, stirring frequently for another 2 minutes

  5. Drizzle with olive oil while continuing to stir over med/high heat for a few minutes 

  6. Add 1/2 cup white wine and stir 

  7. Continue cooking and adding broth until cauliflower is cooked al dente.

  8. Add cream and half of cheese and cook to desired consistency

  9. Stir in chicken, drippings and mushrooms

  10. Top with additional cheese and serve