Moroccan chicken and cauliflower cous cous
- TM31
- TM5
- TM6
- Difficulty Easy
- Active time 20 minutes
- Total time 25 minutes
- Servings 4 portions
- 70 g almonds
- 5 - 6 sprigs fresh coriander, leaves and stems
- 1 red onion
- 3 garlic cloves
- ½ tsp sea salt, plus extra to season
- ¼ tsp ground black pepper, plus extra to season
- ¼ tsp ground ginger
- 1 - 2 pinches ground cinnamon
- ½ tsp paprika
- 20 g extra virgin olive oil
- 1 ½ tsp ground cumin
- 600 g chicken thighs, cut into pieces (2-3 cm)
- 500 g cauliflower, broken into florets
- 20 g butter
- 500 g water
- 5 - 8 sprigs fresh flat-leaf parsley, leaves only, roughly chopped
- ½ - 1 lemon, juice only, to taste
Preparation
- Place almonds into mixing bowl and chop
2 sec/speed 6 . Place in a bowl and set aside. - Place coriander, ½ of the red onion and 1 of the garlic cloves into mixing bowl and chop
3 sec/speed 7 . Scrape down sides of mixing bowl with spatula. - Add salt, pepper, ginger, cinnamon, paprika, oil and 1 teaspoon of the cumin and combine
5 sec/speed 5 . Place in a large bowl, then place bowl onto mixing bowl lid and weigh chicken into it. Combine well to coat, then set aside. - Line Varoma dish with a piece of wet, well wrung baking paper and set aside.
- Place cauliflower into mixing bowl and chop
3-5 sec/Reverse/speed 5 or until evenly chopped. Place in prepared Varoma dish. - Place remaining ½ red onion and 2 garlic cloves into mixing bowl and chop
3 sec/speed 5 . Scrape down sides of mixing bowl with spatula. - Add butter and remaining cumin and cook
2 min/100°C/speed 1 . Place in Varoma dish with cauliflower and stir through. Rinse mixing bowl. - Place water into mixing bowl. Place Varoma into position, secure Varoma lid and cook
14-17 min/Varoma/speed 2 or until cauliflower is warmed through and softened. Meanwhile place a frying pan over medium-high heat and add marinated chicken. Stir occasionally until chicken is cooked through and golden brown (approx. 8-10 minutes). - Place cauliflower in a serving bowl and add parsley, reserved almonds and lemon juice. Season with salt and pepper, to taste, then stir to combine. Serve cauliflower cous cous alongside Moroccan chicken.
