Moroccan Chicken and Cauliflower Rice

Moroccan flavors touch my soul.  They are warm, earthy and filled with a world I long to see.  Morocco is on my hit list for sure, but until I can make it over the deep blue for some authentic cuisine, this one hits the mark pretty darn well.

Any prep for the ingredients is listed next to the item, such as “Lemon, thinly sliced with ends removed”.  I suggest doing all the prep work before turning on your stove.

This makes 4-6 servings and is very easy to reheat.

Moroccan Chicken

10 Chicken Thighs (Sub 4 Bone On, Skin-On Breasts)

1 Lemon, very thinly sliced with ends removed

1 bag shredded cabbage

1 onion, diced

3 garlic cloves, minced

1 Tbs salt

1 tsp pepper

½ tsp ginger

1 tsp turmeric

½ tsp cinnamon

2 tsp paprika

1 tsp coriander

1 tsp cumin

¼ tsp cayenne (Optional)

1 26oz Can Diced Tomatoes

1 Tbs coconut oil, or other preferred fat (Butter, olive oil or bacon)

In a small bowl, add salt, pepper, ginger, turmeric, cinnamon, paprika, coriander, cumin and cayenne.  Set aside.

In the large Dutch oven, or large pot with lid, heat coconut oil on medium heat.  Sauté the onion until translucent, about 8 minutes.  Add garlic and stir for 2 minutes.  Toss in shredded cabbage and spices, stir until cabbage is wilted and spices are evenly dispersed. 

Place chicken thighs on tops of mixture, add lemon slices and can of tomatoes.  Bring to a boil then reduce heat and simmer for 2 hours on very low heat.

Moroccan Cauliflower Rice

1 cauliflower head, grated on a cheese grater to make fine rice-size pieces

1 onion, diced

1 garlic clove, minced

1 tsp salt

½ tsp pepper

½ cup dates, sliced thinly

½ cup dried apricots, sliced thinly

¼ cup basil, chopped

¼ cup cilantro, chopped

½ cup slivered almonds

1 Tbs coconut oil

In a bowl, combine dates, apricots, basil, cilantro and almonds.  Set aside.

In a sauté pan, heat coconut oil on medium heat and add the onions.  Sauté until they begin to brown, about 10 minutes.  Add garlic and stir for 2 minutes.  Pour in cauliflower, salt and pepper and combine well.  Cook for 5-8 minutes.  Remove from heat, add dates, apricots, basil, cilantro and almonds.  Mix well and serve.