Post by Loupy on Jun 12, 2017 0:36:08 GMT -7
Harissa Moroccan Chicken with Dates, Pistachios and Cauliflower Couscous
From: Phoebe @ feedmephoebe.com/moroccan-chicken-with-cauliflower-couscous/
This one pan Moroccan chicken recipe is loosely adapted from Alexandra's Kitchen.
I love me some Moroccan chicken. In the winter months, when I’m looking for a step up from “our dinner,” or am batch cooking for the week ahead, I’ll often make a tagine. But I was excited to find something that was also one pan, but a little lighter and less stewy for the summer months.
Instead of the rice, I made a cauliflower couscous. Which, if we’re being clear, is the same technique as cauliflower “rice.” But I’ve always thought the little crumbs were a better healthy doppelganger for couscous.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Ingredients
1 small head cauliflower , cut into small florets (about 6 cups)
Olive oil
Sea salt
8 pieces of bone-in , skin-on chicken (I used 4 thighs and 4 drumsticks)
2 tablespoons harissa , divided*
1 medium yellow onion , diced
2 large cloves garlic , minced
2 teaspoons cumin
1 teaspoon ground ginger
1 bunch asparagus , woody stalks trimmed
4 pitted meijol dates roughly chopped
2 tablespoons lemon juice
1/4 cup roughly chopped pistachios
Instructions
Preheat the oven to 400 degrees F.
In a food processor, pulse the cauliflower in batches until the florets turn into coarse crumbs.
Be careful not to overstuff the bowl - you don't want it to turn to mush.
You should have 4 cups of cauli rice.
Set aside.
In a large oven-proof skillet heat 1 tablespoon of olive oil over a high flame.
Season the chicken with salt and brown on all sides until nicely golden, about 7 minutes total.
Remove to a bowl and toss with 1 tablespoon of the harissa.
Add the onions and 1 tablespoon olive oil to the pan and sauté until translucent, 5 minutes.
Stir in the garlic, cumin, ginger and remaining 1 tablespoon harissa.
Cook for 1 minute, then fold in the asparagus, cauli rice, dates, lemon juice and 1 teaspoon salt.
Spread the cauli mixture in an even layer and nestle the chicken on top.
Transfer the pan to the oven and roast for 20 minutes, until the cauli couscous is soft and the chicken is tender.
Garnish with the pistachios and serve right in the pan!
*Note
Harissa is fairly easy to find these days at the market. But you could also substitute any hot sauce of your choosing.
From: Phoebe @ feedmephoebe.com/moroccan-chicken-with-cauliflower-couscous/
This one pan Moroccan chicken recipe is loosely adapted from Alexandra's Kitchen.
I love me some Moroccan chicken. In the winter months, when I’m looking for a step up from “our dinner,” or am batch cooking for the week ahead, I’ll often make a tagine. But I was excited to find something that was also one pan, but a little lighter and less stewy for the summer months.
Instead of the rice, I made a cauliflower couscous. Which, if we’re being clear, is the same technique as cauliflower “rice.” But I’ve always thought the little crumbs were a better healthy doppelganger for couscous.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Ingredients
1 small head cauliflower , cut into small florets (about 6 cups)
Olive oil
Sea salt
8 pieces of bone-in , skin-on chicken (I used 4 thighs and 4 drumsticks)
2 tablespoons harissa , divided*
1 medium yellow onion , diced
2 large cloves garlic , minced
2 teaspoons cumin
1 teaspoon ground ginger
1 bunch asparagus , woody stalks trimmed
4 pitted meijol dates roughly chopped
2 tablespoons lemon juice
1/4 cup roughly chopped pistachios
Instructions
Preheat the oven to 400 degrees F.
In a food processor, pulse the cauliflower in batches until the florets turn into coarse crumbs.
Be careful not to overstuff the bowl - you don't want it to turn to mush.
You should have 4 cups of cauli rice.
Set aside.
In a large oven-proof skillet heat 1 tablespoon of olive oil over a high flame.
Season the chicken with salt and brown on all sides until nicely golden, about 7 minutes total.
Remove to a bowl and toss with 1 tablespoon of the harissa.
Add the onions and 1 tablespoon olive oil to the pan and sauté until translucent, 5 minutes.
Stir in the garlic, cumin, ginger and remaining 1 tablespoon harissa.
Cook for 1 minute, then fold in the asparagus, cauli rice, dates, lemon juice and 1 teaspoon salt.
Spread the cauli mixture in an even layer and nestle the chicken on top.
Transfer the pan to the oven and roast for 20 minutes, until the cauli couscous is soft and the chicken is tender.
Garnish with the pistachios and serve right in the pan!
*Note
Harissa is fairly easy to find these days at the market. But you could also substitute any hot sauce of your choosing.
