Coconut-Curry Chicken Drumsticks

Serves 4

The popularity of low-carb diets such as Whole30 has inspired food companies to come up with compliant convenience products—such as the frozen riced cauliflower and broccoli on which this saucy chicken dish is served. It makes doing a Whole30 just that much easier!

Prep: 15 minutes

Slow Cook: 5 hours (low) or 3 hours (high)

Total: 5 hours 25 minutes

• 2 medium tomatoes, cored and cut into wedges
• 2 medium carrots, peeled and thinly sliced
• 1 small red bell pepper, seeded, cored, and coarsely chopped
• 1 small onion, coarsely chopped
• 4 cloves garlic, sliced
• 1 tablespoon curry powder
• ½ teaspoon salt
• ¼ to ½ teaspoon red pepper flakes
• 8 skinless chicken drumsticks (1½ to 2 pounds total)
• 1 cup canned Whole30-compliant coconut milk (see Tip below)
• 1 package (12 ounces) frozen riced cauliflower and broccoli
• 1 tablespoon coconut oil
• ¼ cup roasted and salted pumpkin seed kernels (pepitas)

In a 3½- or 4-quart slow cooker, combine the tomatoes, carrots, bell pepper, onion, garlic, curry powder, salt, and pepper flakes. Arrange the chicken on top of the vegetables. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.

Place the chicken on a plate and cover with foil to keep warm. Add the coconut milk to the slow cooker with the vegetables and let the mixture cool briefly. Transfer to a blender, in batches if necessary, blend until smooth, and return to the cooker. (Or blend with an immersion blender in the cooker.) Return the chicken to the slow cooker and toss gently with tongs to coat.

Meanwhile, prepare the cauliflower and broccoli according to package directions using the coconut oil.

Serve the sauce over the drumsticks and cauliflower-broccoli rice. Sprinkle with the pepitas.

TIP Canned coconut milk separates in the can with the cream rising to the top. Make sure to whisk the coconut milk well before measuring.