- Season the chicken and put on an ovenproof dish. Put in the oven for 175 degrees for about an hour and fry until the chicken is ready and given a nice color.
- Melt butter in a pan and roast the hazelnuts.
- Grate the cauliflower on coarse grater. When the chicken is ready, boil the cauliflower rice with water in a pan for about 30 seconds. Pour the water and mix in chopped leeks and chopped parsley.
- Season the rice and mix.
- Put the chicken on a large dish and put the rice around.
Top with roasted hazelnuts and chopped parsley. Serve!