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

    1. Place almonds into mixing bowl and chop 2 sec/speed 6. Place in a bowl and set aside.
    2. 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.
    3. 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.
    4. Line Varoma dish with a piece of wet, well wrung baking paper and set aside.
    5. Place cauliflower into mixing bowl and chop 3-5 sec/Reverse/speed 5 or until evenly chopped. Place in prepared Varoma dish.
    6. 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.
    7. 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.
    8. 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).
    9. 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.

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