Primal Moroccan Chicken with Cauliflower
I found this recipe on Mark Sisson’s site when I was googling ideas for cooking chicken. I only had chicken breasts so I made a few changes to the recipe. I’m also not the biggest fan of cauliflower so I only used half. But this dish is delicious!
If you didn’t know it was cauliflower you’d almost think you were eating couscous. Every time I make this I can’t stop myself from going back for more, even when I’m full!
Enjoy!
Moroccan Chicken
Ingredients:
- 1/2 head cauliflower
- 2-3 chicken breast fillets
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 tablespoons ginger root, finely chopped or grated
- 2 garlic cloves, finely chopped
- 3 carrots, peeled and sliced
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 red hot chilli, thinly sliced
- 1 green chilli, thinly sliced
- 1 red capsicum (pepper) thinly sliced
- 800g can of diced tomatoes
- 1/2 cup minced parsley
- salt and pepper
- 1 lemon
Directions:
Preheat oven to 375F.
This dish is cooked with the cauliflower as the base, like you would have couscous. Chop the cauliflower into small pieces and whiz it up in a food processor until you get a texture like couscous or rice. Spread the cauliflower in a 9×13 baking tray and set aside.
Chop the chicken breasts into large slices and brown in a deep non-stick pan for
Set the chicken aside and turn the heat down to medium. Add the onion, garlic, ginger and carrots and sliced capsicum and cook until the onions are soft. 3-5 mins each side.
Add the remaining tablespoon of butter and all the spices, stirring well to allow the spices to become fragrant.
Add the chillies and the canned tomatoes, minced parsley and salt and pepper. Return the chicken to the pan and simmer for another 5 minutes.
Pour all the chicken mixture over the prepared cauliflower and mix well. Thinly slice up the lemon and place evenly on top of the chicken and cauliflower. Cover the baking pan with foil and bake for 35 minutes. Remove the foil and cook for a further 20-25 minutes.