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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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August 22, 2009

Moroccan Chicken Casserole

By Worker Bee
349 Comments

We all know the saying: variety is the spice of life.

Everyone craves variety on some level, especially when it comes to what we’re eating. What is the easiest way to add variety to your meals? Turn that phrase around and you’ll have the answer: Spice is the variety of life in the kitchen.

Take a look at your spice rack. Salt, pepper, maybe some dried oregano. How about paprika and cinnamon? What about cumin, turmeric, or coriander? These aromatic seasonings can enhance anything you’re cooking. If you’re overwhelmed by all the options in the spice aisle, consider using a spice blend such as curry powder, Cajun rub or Chinese five spice. A tablespoon or less sprinkled over meat before you cook it will add a whole new dimension of flavor. If you’re feeling adventurous, buy a bunch of different spices and play around with combinations.

A blend of cumin, paprika, coriander, turmeric and cinnamon gives chicken and cauliflower a Moroccan twist. The spices mostly add depth of flavor, with just a little bit of heat. If you want a dish that’s truly spicy, that’s where cayenne comes in.

If you’re just starting to add a new variety of spices to your pantry, the spice aisle at a grocery store is a decent place to get started. If you’re really serious about exploring spices, though, you’ll want to look for either a store that specializes in just spices or an ethnic grocery store where you can buy small amounts in bulk. Ideally, buy your spices whole and grind them with a coffee grinder right before use.

Either way, remember this – spices don’t stay fragrant and flavorful forever. They fade over time. If you’ve had a spice for six months or more, stick your nose in the jar. If there’s no aroma it’s likely there won’t be any flavor either.

Ingredients:

1 head cauliflower
2-3 pounds of chicken
2 tablespoons butter
1 onion, finely chopped
2 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 coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 tsp cayenne (optional – the other spices will already add a bit of spiciness to the dish, so only add the cayenne if you want a really spicy dish)
1 red pepper, cut into thin strips
28-ounce can of diced tomatoes (do not drain)
1/2 cup minced parsley or cilantro
2 tsp salt
1 lemon

Directions:

Preheat oven to 375.

The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9×13 rectangular baking pan.

Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.

Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well.

Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes.

Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more.

Garnish with more fresh parsley or cilantro before serving.


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349 Comments on "Moroccan Chicken Casserole"

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BShannon
BShannon
7 years 1 month ago

First comment wins the timer, right?

Amy
Amy
7 years 1 month ago

Timer or no timer that recipe is looks to die for!!!!
Amy

gavin
gavin
7 years 1 month ago

cilantro is to die for!!!

Matt
Matt
7 years 1 month ago

Good idea with the cauliflower. I could use that to make some of my non-primal friends into eating my food 🙂

Amy
Amy
7 years 1 month ago

I have used mashed cauliflower mixed with organic milk and real butter to mock mashed potatoes with pork chops and it really hits the spot and is minus the carbohydrate and starch you get ftrom regular potatoes!

Indiscreet
Indiscreet
7 years 1 month ago

Yes, never thought of doing that will cauliflower.
This does look yummy – shame I just literally came back from shopping and didn’t buy chicken this week.

Iceskater
Iceskater
7 years 1 month ago

mmm, some druel-worthy chicken.
Great idea to mix things up with spices, I’ll have to try this since I’ve been eating quite blandly lately with salt and pepper on my foods.

GrokTheBoat
GrokTheBoat
7 years 1 month ago

Great recepie, love me some spices. I’m gonna try it when my mate returns home, when I’m alone I stick to eggs and pork chops with raw veggies as the easy fix.

… come on, timer!

Dan
Dan
7 years 1 month ago

mmmmmm

William
William
7 years 1 month ago

I haven’t used cauliflower in an application like this yet.

Ben
Ben
7 years 1 month ago

If I can make that for my Mom, she’ll never go back to Conventional Wisdom Casserole. Primal Moroccan Chicken Casserole baby!

Alyie
Alyie
7 years 1 month ago

No sugar! Use spice and everything nice. That’s what Groks are made of

Chad Cilli
Chad Cilli
7 years 1 month ago

You can also use cauliflower to make a substitute for mashed potatoes. Boil or steam it till it’s over cooked and soft, then mash just like you would potatoes.

Catalina
Catalina
7 years 1 month ago

Cauliflower has now become a staple for me! This looks yummy-I’ll be making it this week. . .any idea about the nutrient ratios?

Brian Weinhaus
Brian Weinhaus
7 years 1 month ago

Good idea with the cauliflower. Can’t wait to try it!

maba
maba
7 years 1 month ago

This is a total drool-worthy post! I can’t wait to try it. I myself have been trying to create a Biriyani recipe with cauliflower.

Will
Will
7 years 1 month ago

wow i’m speechless. this looks amazing.

David Tozzo
David Tozzo
7 years 1 month ago

Looks great!
will have to try using the califlower more.

Wendy
Wendy
7 years 1 month ago

Love using cauliflower as rice substitute…hate the mess.

Mike
Mike
7 years 1 month ago

That looks insanely delicious. Wish I read the blog this morning before I went to the store since I’m missing a few things.

thebkon
thebkon
7 years 1 month ago

My Ukrainian genetics are expressed themselves the moment that I read about the 2 cloves of garlic! *grabs a rag to towel off* Moroccan Chicken Casserole, here I come!

thebkon
thebkon
7 years 1 month ago

*Slips in a pool of own saliva*

Min
Min
7 years 1 month ago

“Either way, remember this – spices don’t stay fragrant and flavorful forever. They fade over time. If you’ve had a spice for six months or more, stick your nose in the jar. If there’s no aroma it’s likely there won’t be any flavor either.”

Excellent advice. I have a cupboard full of spices I’ve had for years… methinks it’s time to clean it out.

lbd
lbd
7 years 1 month ago

Off to get some chicken thawed…

AndreaC
AndreaC
7 years 1 month ago

I’ve read a ton of reviews that the gymboss is super useful, but I still haven’t gotten around to buying one. Something about a beep yelling at you to do your next round rather than remembering to look at your watch sounds fun.

suzyschnitz
7 years 1 month ago

That looks SO. GOOD. *DROOL*

Terry Gilmore
Terry Gilmore
7 years 1 month ago

I need a timer.

MamaSofi
MamaSofi
7 years 1 month ago

Oh yeah! This is going on the dinner table this week!!!

Allez
Allez
7 years 1 month ago

Fairly long ingredient list, but the main idea is sound. I’m sure one could omit several ingredients and the dish would still be palatable.

Max Lambert
Max Lambert
7 years 1 month ago

I buy bulk turmeric and coriander from a local Asian supply store! I love it for making Jerky and Curries

Looking forward to grating some cauliflower and making the apartment smell gooood

kuno1chi
kuno1chi
7 years 1 month ago

Thanks for mentioning this! Spices are a lot cheaper that way, and you get a chance to talk to the folks in the shop 😉
You can put a little of each into the spice rack jars so it’s convenient, and leave the rest wrapped up in the fridge to stay fresh.

This recipe looks like MAJOR comfort food. I’m SO making this Monday (IF-ing it Sunday)

Jeffrey K
Jeffrey K
7 years 1 month ago

Yum. I think this will be ready for lunch today. Time to walk to the store.

John Gillis
John Gillis
7 years 1 month ago

Sounds soo good …. the timer that is.

Nicola M
Nicola M
7 years 1 month ago

I love Moroccan dishes! I was in Morocco 12 years ago and ate a Pigeon stuffed with Couscous, it actually did taste sorta like Chicken 🙂 This dish looks Yummy…

Kane
Kane
7 years 1 month ago

I’m a huge fan of cauliflower rice, and this looks amazing!

chickadee
chickadee
7 years 1 month ago

It seems that it would be just as easy to finish cooking this on the stovetop, or to do the browning of the chicken and spices in a cast-iron dutch over that can go from the burner to the oven. I do a Moroccan stew that’s similar to this and that works beautifully for me.

chickadee
chickadee
7 years 1 month ago

Except, of course, that this stew has tomatoes in it, so you wouldn’t want to use cast-iron for this one. But a good sturdy pot of some other material that can also go in the oven would work fine.

cwdana
cwdana
7 years 1 month ago

Mmmm. Spicy!

Charles Olson
Charles Olson
7 years 1 month ago

Thanks again Mark!

Helen
Helen
7 years 1 month ago

So many of my favorite ingredients in one beautiful dish!

Lori
7 years 1 month ago

This looks so good! Most cauliflower rice recipes I see grate the cauliflower after cooking, but I think it makes more sense to do it before hand like this recipe shows.

Brian Whiddon
Brian Whiddon
7 years 1 month ago

Can’t wait to try it.

Adam Kayce
7 years 1 month ago

Yum! Excellent photos, too. I lurrrve Moroccan food…

Alison Simspon
Alison Simspon
7 years 1 month ago

This looks really good. Cauliflower is actually one of my 7 year old daughter’s favorite foods! Chicken is the only meat she likes. Thanks for this!

Alicia
Alicia
7 years 1 month ago

Looks delicious. When I first saw the picture of the grated cauliflower I thought it was rice and was surprised because we’re primal!

Kevin Croke
Kevin Croke
7 years 1 month ago

Lookin good!

David
David
7 years 1 month ago

Primitive by Roisin Murphy…my friend showed me this song. It’s quite fitting

FreeToLive
FreeToLive
7 years 1 month ago

Nice recipe. now i finally have a reason to drop some money on spices. Looks delicious.

Charles Long
Charles Long
7 years 1 month ago

This looks like something I would enjoy tremendously.

Alex
Alex
7 years 1 month ago

Looks Delicioso!

Robert Gioia
Robert Gioia
7 years 1 month ago

The cauliflower is a great subsitute to rice!

emmcubed
emmcubed
7 years 1 month ago

Count me in! For both the casserole and the timer!

Roman
Roman
7 years 1 month ago

That looks tasty!

Geoff Blake
Geoff Blake
7 years 1 month ago

I have a couple non-primal friends with questions. I think cooking this dish for them would do the trick of helping them understand how many options you still have as a modern Grok.

Sarah G
Sarah G
7 years 1 month ago

looks good!!

Chelsea
Chelsea
7 years 1 month ago

Great looking recipe! Even to someone who can’t stand cumin….

kuno1chi
kuno1chi
7 years 1 month ago

Infidel!!!
Just kidding. The beauty of PB is lots of choices, huh.

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