Chicken fricassee with cauliflower rice

Ingredients for 4 servings:

• 2 large chicken legs
• 100 g mushrooms, white
• 100 g carrot(s)
• 100 g shallot(s)
• 1 large bell pepper(s)
• 1 class jar capers, 60 g drained weight
• ½ bunch parsley
• 1 tsp peppercorns, coarsely crushed
• 5 allspice berries, roughly crushed
• 1 bay leaf, shredded
• n. B. Salt
• some sauce thickener
• 1 small head of cauliflower
• 30 g butter
• 1 tsp, leveled nutmeg, freshly grated
• ½ tsp white pepper
• 1 tsp, leveled turmeric powder
• n. B. Salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Low-carb

Simmer the chicken thighs with the cracked pepper, allspice, and bay leaves in approximately 500 ml of salted water for about 45-50 minutes. Remove the thighs, remove the skin and bones, chop them up, and cover and keep warm. Strain the stock through a sieve. Wash the bell pepper, remove the skin and core, and dice. Clean and dice the carrots, mushrooms, and shallots. Collect the caper liquid and set aside. Chop the capers, if necessary, and bring to a boil with the prepared diced capers in the stock. Season with salt, and simmer, covered, for 10 minutes. Then thicken with a sauce thickener, fold in the meat, and season with the caper liquid until the desired slightly sour/spicy flavor is achieved. Wash the parsley, pat dry, remove the stalks, chop finely, and stir into the sauce. Season with salt again if necessary before serving. Remove the leaves from the cauliflower and soak it in cold water for about 10 minutes, shake dry, and divide it into florets. Chop these florets in a food processor until the size of a grain of rice. Heat a pan with butter. Add the chopped cauliflower and the seasoning and fry for about 10 minutes, stirring frequently, until al dente. Then season with salt and serve with the fricassee.