Moroccan Chicken Casserole
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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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Posted By: Worker Bee
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First comment wins the timer, right?
Timer or no timer that recipe is looks to die for!!!!
Amy
cilantro is to die for!!!
Good idea with the cauliflower. I could use that to make some of my non-primal friends into eating my food
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!
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.
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.
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!
mmmmmm
I haven’t used cauliflower in an application like this yet.
If I can make that for my Mom, she’ll never go back to Conventional Wisdom Casserole. Primal Moroccan Chicken Casserole baby!
No sugar! Use spice and everything nice. That’s what Groks are made of
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.
Cauliflower has now become a staple for me! This looks yummy-I’ll be making it this week. . .any idea about the nutrient ratios?
Good idea with the cauliflower. Can’t wait to try it!
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.
wow i’m speechless. this looks amazing.
Looks great!
will have to try using the califlower more.
Love using cauliflower as rice substitute…hate the mess.
That looks insanely delicious. Wish I read the blog this morning before I went to the store since I’m missing a few things.
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!
*Slips in a pool of own saliva*
“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.
Off to get some chicken thawed…
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.
That looks SO. GOOD. *DROOL*
I need a timer.
Oh yeah! This is going on the dinner table this week!!!
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.
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
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)
Yum. I think this will be ready for lunch today. Time to walk to the store.
Sounds soo good …. the timer that is.
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…
I’m a huge fan of cauliflower rice, and this looks amazing!
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.
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.
Mmmm. Spicy!
Thanks again Mark!
So many of my favorite ingredients in one beautiful dish!
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.
Can’t wait to try it.
Yum! Excellent photos, too. I lurrrve Moroccan food…
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!
Looks delicious. When I first saw the picture of the grated cauliflower I thought it was rice and was surprised because we’re primal!
Lookin good!
Primitive by Roisin Murphy…my friend showed me this song. It’s quite fitting
Nice recipe. now i finally have a reason to drop some money on spices. Looks delicious.
This looks like something I would enjoy tremendously.
Looks Delicioso!
The cauliflower is a great subsitute to rice!
Count me in! For both the casserole and the timer!
That looks tasty!
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.
looks good!!
Great looking recipe! Even to someone who can’t stand cumin….
Infidel!!!
Just kidding. The beauty of PB is lots of choices, huh.
so this chicken looks good enough for me to win a timer
This sounds delicious! I’ll definitely be trying this one. The cauliflower rice worked great in the jambalaya recipe I tried before. Looking forward to trying it here.
Yeah! Comment!
What a beautiful dish. I love all the spices in it… It’s also a great reminder that I need to look through my spice rack and organize and restock it…
After doing sprints with my timer, I would come home and make this.
WOW that looks delicious!!!
Is there an easy way to prepare the cauliflower without a food processor?
Looks great. I’ll try it tonight.
This is fine work!
Wonderful recipe! I have so much chicken tucked away in my fridge that I think I will surprise my mother with this dish one of these days. I must add that although I love spices, it should be used carefully because depending on which is used, it can make or break a great recipe! Happened to me many times.
I like to add salsas (you can find fresh in stores) or chimichurri sauces (these have to be made fresh at home – hard to find any really fresh ones) to virtually everything.
And how about spaghetti squash as another substitute for the pasta…pretty good and easy to make.
This looks so good! I can’t wait to make it, thanks!!
Looks yummy! What’s the carb count like on that dish? (Yeah, I’m lazy and I don’t want to tot it all up myself…
)
I think we’ll try this this weekend.
I think this looks amazing!
This looks delicious. I’ve used cauliflower ‘rice’ before, but not in casserole applications for some reason. Now I have the option of adapting my grandmother’s beloved rice/pasta-based casseroles into something more primal!
I think I’ll be trying this, but not until the weather cools down a lot more.
Gotta try the cauliflower crust thing!
Looks so good! wish I had a food processor :-/ I’m going to try the spice blend on some roasted cauliflower.
Do you have a box grater? It takes a little longer, but you could always set your spouse or one of the kids to grate the cauli rice while you work on the other stuff.
Time to hit the spice store!
Ahh, excellent. Tabata and ethnic food…my favorites!
Looks great.
this chicken and the timer both look deliciious
Moroccan Chicken Casserole tabada eating sprints, this is going to be very cool and scary to watch.
LOVE tabatas!
Awesome usage for cauliflower!
I’m cooking dinner for my mom’s 83rd birthday tonight and I think she’ll love this! Thanks!
I would eat this chicken in tabata intervals
looks good
Timer win!
MMMMmmmm….chicken.
Nice recipe, will try it next week!
This might be the best recipe you’ve ever posted! I’m making it ASAP!
I’m already loving cauliflower rice so this HAS to be good. Definitely trying this.
I wonder if the cauliflower rice will work in my Blendtec? I’ll try it because this looks like great fuel for my first Tabata Sprints!
Crap… Now I have to get a food processor.
Looking forward to trying it!
since there are so many comments here, i’m sure this valuable piece of advice will be totally ignored. but, for what it’s worth:
MAKE MOROCCAN SALTED PRESERVED LEMONS
seriously, they will add that special something to this dish, and so many others (I like to put it on salmon, especially). http://mideastfood.about.com/od/tipsandtechniques/a/preservedlemons.htm
I would also add green olives to this dish, which is pretty classic in a moroccan tagine. wow i’m hungry now. i think i’ll go eat me some chicken.
This looks like a great recipe. Thanks for posting
Yum! This looks tasty!!! I’m trying this next week.
looks great. i use the cauliflower trick for some thai dishes too.
I’m a spice junkie. Also, I’m going to have to try this recipe, it looks delicious.
Great recipe!
Claudia Roden (eg, Arabesque, A Taste of Morocco, Turkey & Lebanon) says ginger is said to make people loving!
Should know that butter on high heat can burn. Use medium heat is OK. Clarified butter or ghee won’t burn.
Note that some spices have compounds that may be genotoxic or carcinogenic to humans – but the jury is still out on it.
The European Union has some advisories on the compounds Safrole, Coumarin and Methyleugenol. They’re advising to be careful with these. Pesto and cinnamon both contain a fair bit of these compounds (as do nutmeg, anise and basil).
For more information, see http://ec.europa.eu/food/food/chemicalsafety/flavouring/scientificadvice_en.htm
It’s always hard to figure out how much of an issue this is, but I do try to limit my pesto and cinnamon intake these days.
My spices are old, so I just use more – especially cayenne!
Looks excellent. Like any good meal it will take a bit of effort but surely pay off!
This sounds great….I’ve been looking for something new to do with cauliflower. It’s so boring steamed.
looks delicious!
End result looks good, but even though cauliflower can be a good rice substitute (texturally), I find that my body does not like it very much. If you cook it long enough, the taste is very mild, but no matter the preparation, I always feel bloated after eating it. I may try the spices in the recipe though.
Yes, my spice cabinet has all of those! This looks like a winner for chicken.
I love cauliflower rice!
this looks so good right now. better than any other heavy carb dish i can think of.
This looks delicious! Me and my girlfriend are going to try this when we can…
Spicy food is a gift from the gods.
Count me in! For both the casserole and the timer!
*Looking at my cabinet* I need to use more of my collection of spices before it all goes flat.
Guess what we are having for dinner tonight!
Looking forward to trying this one. Always looking for a good wasy to use cauliflower!
must have tabata timer…
I wondered what the shredded looking base was when I first saw the picture. At first I thought it was shredded chicken. That would be a sweet casserole, chicken on top of more chicken.
This looks fantastic. I can’t wait to try it!
I realize this recipe calls for baking, but the picture of the chicken in the pan is inspiring. I’ve always put bone-in pieces in the oven for whatever reason, so I’d like to know if they cook well in the pan like that.
yummy!
Wow, that looks awesome, so colorful! Thanks!
Seriously, this looks amazing and I will make it this week.
Thank you worker bees!
sweet, been looking for an excuse to kill my chicken
best comment ever.
especially if you’re serious.
Mmmmmm…….tabata……
This looks delicious!
Gymboss=BEST TIMER EVER!
I love putting cauliflower in a food processor and using it for rice sub, pizza crust sub. It’s such a great versatile vegetable, and almost no calories.
wow this looks really delicious.
I’ll have to try this! Awesome!!
looks soo good! can’t wait to try this!
I love using cauliflower as a rice sub. If you grate an entire head of cauliflower like that but don’t need the whole thing, you can put the rest in the freezer in a ziploc baggie. That way you can just use the amount you need (great for when you’re cooking for yourself) and put the rest back.
Mashed cauliflower is delic, I’m sure grated is too.
looks good, cant wait to try it!
This looks wonderful–always looking for new chicken recipes. Thank you!
Making this tonight. Cauliflower rice = genius.
This dish would go well with some palm oil.
I have a soft spot in my heart for anything and everything moroccan.
That looks amazing. Your meals have changed the way I shop for the better. And definitely saved me money over always trying to eat out at “healthy” places. Thank you!
Don’t forget to look for seasonal herbs at farmers markets this time of year as well, to try new flavors. Plus, look for new veggies and fruits too. Variety can keep cooking and eating both interesting and healthy. It’s when we eat the same thing time after time and get bored of it that we stray from primal foods.
Wow, looks a like you get a few more comments on the weekends! I did the time and the chicken
Oh Yeah!! By the way, I tried tabata sprints on the beach ( a 2 mile jog from my house) in my barefeet the other day. My slightly tweaked calf muscle gave me some grief, so I had to stop and limp home. Better now, but since I wear custom orthotic inserts, I’ll have to go easy with the barefoot thing. Calf is better, I’ll try sprints with my inserts in next time.
With hot sauce!
Sounds wonderful & a great photo spread too!
Riced Cauliflower is great. I think I might have to finally break down and get a food processor. Grading them by hand is usually inconsistent and a total mess.
I second throwing in some Red Palm oil on this one. I was expecting to see it in the list.
love all those spices.
Excellent pics for something that looks real easy and tasty….
Looks tasty! Going to have to give this one a try.
can’t wait to try this one!
Cauliflower and spices are two of the things I’ve used to get people more into primal eating. Cauliflower is a great substitute for rice, potatoes, and other starchy foods, and the spices really help to kick it up.
Another great dinner to try next week!
Yummy! Will try it for sure!
Wow, that looks good… Now I’m hungry… lol
0000 I just bought chicken today
Sounds tasty!
Yum!
I like chicken!
Yum!!
I’ve never been fond of casseroles, but this one jumps out at me as one I’d definitely like to try.
On my must-try recipe list.
Thanks for the recipe..SAVED and added to my rolodex
salam alekoum!
This sounds delicious! Thanks for sharing.
Looks delicious. I’ll have to get my hands on some cauliflower.
I wanna chicken, but I’m fasting tomorrow…. maybe cook tonight then?
Thanks – sounds delicious! I sometimes wonder what to do with cauliflower, and now I know. It’s on my shopping list.
Looks delicious! I’ll definitely have to try this
I’ll be making this soon!
I am going to make that!
Roasted cauliflower is fantastic! Roasted greenbeans, broc and kale also
Tabata chicken and cauliflower.
Perfect.
More yummy recipes.
Great recipe. Love to see more use of spices.
Trying this for dinner tonight.
Looks good!
This dish looks awesome! I’ve found that I can also “grate” cauliflower with my blender, on the chop setting.
Tabata interval are fun and quite versitile. Try different excercise directly after a full interval sequence(8 on/offs) or even alternate two excercise.
Looks pretty darn yummy… will have to try this out. Grok say: Chicken Good!
Great-looking recipe, and nice pics as well!
The great recipes here are one of the factors that make “going Primal” easy, enjoyable, and delicious!
that looks really good!
Sounds yummy!!!
…and yay timer!!!
Spices nice. Chicken – bad.
this was my favorite dish from the school dining center my freshman year in college. of course it was with rice then.
Reminds me of one of the dishes at Marrakesh (restaurant) in Costa Mesa. First, the waiter would bring hot, wet wash cloths for everyone to wash their hands. Then, all the courses would be brought out on huge, communal platters, and everyone would dig in and share all the dishes.
that looks amazing!
I’m starving! I want that timer… BUT I REALLY want that chicken!
Wow, that looks great, and its something I’m sure my non primal housemates will enjoy.
question for all of you, how does cauliflower taste when made this way compared to rice?
Cauli rice tastes a bit sweeter than regular rice, and it’s a tiny bit smaller, more like couscous than rice. But it rocks my socks, and I love it.
I have a pretty similar recipe that I created by combining several recipes. It is loaded with spices. I have yet to try using cauliflower as a rice substiute.
the great thing about turmeric is it’s an anti-inflammatory
Wow, that looks great. I just wonder if I can handle the spice!
I’d love to see more recipes for breakfast foods like pancakes, waffles, quiches, muffins, bagels, sausage and gravy, etc. I have 100’s of good lunch and dinner meals but only a few good breakfast ideas that are primal/paleo.
I like the selection of spices and the recipe , cauliflower is so underated!
I love cauliflower as a replacement for rice! And this recipe looks delish
Mmmm…that looks delicious!
That looks delicious. I might just have to try this recipe. Oh, and a timer would be nice too.
The idea that spices can bring out new flavors is an old idea that needs to be revisited to remind us “techno groks” that you don’t need an iPhone to make a phone call, and you don’t need pasta to taste something different.
We could use a new timer in our box.
We eat a lot of cauliflower, but I’ve never tried making rice from it. I’ll have to give it a try! Now, I’m off to warm up the chicken-veggie coconut curry I made last night. Mmmm…
Gotta try that cauliflower!
Okay, this is on my must try list. It is giving me some other ideas I haven’t thought of before too.
Love the timing of this recipe. Was going to make some sort of chicken dish tonite. Yum!
looks good
honestly this might be the best looking recipe ive ever seen here
Looks tasty and I don’t think there are any ingredients my wife wouldn’t eat. Can a blender substitute for the food processor?
Doug
Cayenne pepper, paprika and a whole bunch of chili powder makes a delicious rub for steak, especially if allowed to set overnight. Coat with some lime juice before grilling, and it’s like heaven in your mouth.
This looks amazing.
I haven’t had much luck with cauliflower rice in the past. I guess I’ll have to try it again.
That looks fabulous! I love the idea of getting more creative with the spices. I do try that from time to time, but generally stick with time-tested favorites. Do you have any other Moroccan recipes you might share with us? I’d love to try making more ethnic foods like that!
Wow, cauliflower is used so often as a sub for grains that I’m starting to think it is no longer Paleo!
down with rice! yay for cauliflower!
Tamara of In the Night Farm, your website is beautiful. Oh, and this recipe sounds wonderful.
Timing is everything!
I dont like cilantro that much but I will try the chicken…it looks great
I like spice.
Think I might be trying morrocan for the first time soon…..
man, that looks good.
Grok!
Nice! I’m already sold on the cauliflower, but I appreciate recipes that use spices differently than I tend to cook.
Had this before, it rocks
Visiting the parents this weekend, and wanted to cook for them something not so carb-y. Maybe this dish will show them Primal ain’t so bad as it sounds!
That looks amazing! I wonder if the guys here at the firehouse will know if I substitute rice with cauliflower.
I guess I’ll need to spend more time in the kitchen if I want to get truly healthy.
Oh yummy I love moroccan chicken and cauli rice is really good, I use it when we have a curry.
This looks delish! Can’t wait to try this one.
Cute dish, like the concentric circles.
This recipe sounds pretty good… will have to try.
Tabata Chicken. Mmm.
spices…. spice of life OR life of spice…
I am all about trying new recipes right now.
Thanks
yum! definitely going to give this a shot
love the use of cauliflower
Interesting.
One other thing about spices – those of you who are worried about “irradiated food” should be aware that, at least in Canada, spices may be treated with radiation as a preservation technique (although they have to be labelled as such). Most vegetables (other than onions and potatoes) cannot be treated this way, though.
never tried anything moroccan, but this looks good
Ah, ginger–the underappreciated spice
Looks good to me.
This one sounds interesting.
This looks Xcellent! Thanks Mark.
Mmm…looks good. Grok hungry.
chicken FTW!
I have all these spices in my spice rack. Looks like a great meal!
Wow looks great
Well, I cooked this for dinner tonight instead of lunch, and it is very much worth the effort. My wife even said: “Jeff, this time you’ve outdone yourself”
So thanks for the recipe. And for everyone who is thinking about making this, do it!
I was inspired to make my own mace from the instructions on the website and now have my own 20lb envy-of-the-neighborhood. I believe the timer also has a vibrate feature so if you are somewhere noisy and it’s clipped to your waistband, you can still do your intervals. Tabata Mace swings, anyone?
Tick Tock…
Looks delicious!
Looks fantastic
Another fantastic recipe! I’m going to make this for dinner this week for sure!
This recipe sounds amazing!
i know whats for dinner tomorrow
I’ll have to buy some fresh spices so I can make this dish. It sounds great.
It’s about TIME for me to win a contest.
This looks delicious- well done! Can’t wait to try…
I tried this recipe tonight. It might be improved if the dry spices were toasted first, until fragrant, before the onions and other vegetables are sauteed. And, the tomatoes, with all their juice, plus the rendered juices from the bell pepper and riced cauliflower makes the vegetables watery. Last, unless the chicken pieces are small (I used two breasts from 4.5 lb. chicken, with the bones and cut in half) demands more time in the oven.
Just saw “Julie & Julia,” which was terrific, and it put me in a culinary perfectionist mode!
D.
I sauteed the spices with the onions, garlic and ginger. I also substituted coconut oil in place of the butter. I read a book on Indian cooking that talked about sauteing the spices in oil. I agree that the vegetables were too watery and I would, like you suggested, cut back on the juice in the tomatoes.
You always have the greatest looking food photos…
Thanks for the inspiration and the recipes (of all kinds) to go with it!
mmmmhhh mmmmmhhh mmmhhhh looks good.
Got a question for you though – you mention grinding your spices in a coffee grinder. Do you ever run into problems with tastes from the last spice you ground or that of coffee?
Thanks and peace,
Stephen
Stephen, use a different grinder specifically for spices.
(I guess this would be a better place to answer than on your FB page.)
Made it and was great. I think more cauliflower would have worked well, it soaked up more juice than I would have wanted. Definitely add the paprika.
That cauliflower-rice looks like a great idea. Great base for curries I bet.
Growing Cauliflower in the garden here .. I can’t wait to try this one.
Looks like a winner, gonna have to try it later this week.
I’m new to all this. I’m just learning about cauliflower rice. I will give it a try.
That looks great. I have never seen anyone make cauliflower look like rice. I will definately be saving this recipe in my Primal Recipe book. Looks great…
mmmm…spices! i would actually just skip the grocery store altogether. they are always way overpriced and never as fresh and flavorful as buying in bulk. we owe the circumnavigation of the globe to spices…they’re that motivating!
Wow … I was just thinking what to make with the cauliflower, chicken and peppers I have in my fridge! Weird coincidence, so glad I browsed MDA before going to the kitchen … an alternative to the British Sunday roast
Hey I had to Google what ‘cilantro’ is, we call it coriander here, so this has been educational too
We call the leaves ‘cilantro’ and the seeds (and ground up seeds spice) ‘coriander’.
Ooh – I love it. Love Morrocan food so much!
mmm, tasty
Yum. Always good to see “gourmet” recipes. I eat about a dozen salads every week and on the weekends I like to make something special and homemade. Even non-primals would love this. Last night I made a Shepards Pie and used the pureed cauliflower instead of mashed potatoes. Filling was grass-feed ground round, green beans, carrots, onions and peas with some rosemary and beef boullion. Used the “thicken/thin” product to thicken the gravy and it was unbelievable!!
I think it would benefit from some mint.
yummo!!!
Made this. Amazing!
Only addition was a liberal amount of my new dried heirloom tomato powder.
yum this looks good
I love Moroccan food! I usually prepare my tagine this way, although I use the lemons I preserved instead of fresh.
Looks great. Going to try it this weekend.
I made this dish last night and it was super good. I would make a few slight changes since it was a little soupy. I would use only about 1/2 the liquid in the canned tomatoes. It would also be great with green onions added. The cilantro really gave it nice flavor and I used full on cayenne pepper so it was a little spicy. It’s definitely a makeover.
I made this for company and they all asked (before I told them what it was) how I made my “rice” so sweet. They were flabbergasted when I told them it was cauli rice! Delicious and I will definitely make it again!
I made this tonight and it was amazing! Followed the recipe exactly and it came out perfectly – will definitely be making this again soon
- Pete (Melbourne, Australia)
This looks great and I plan on making it this week. Has anyone made this the night before and baked the next day? Just wondering if that is an option or if it would get soggy. Thoughts?
I love this dish, but found it hard to prepare it all at dinner time with screaming kids. Next time I will prep all the veggies etc ahead of time. Also I made the entire dish in ONE electric skillet. WAY LESS mess and saved a lot of time. Husband is asking for it again.
Looks delicious, I wanna try making it soon. Can anyone advise the temperature for baking?
Son-in-law made it for their family. Our grandson asked if the white stuff was rice and my son-in-law said “Sure is”. He ate every bit of it as did my granddaughter. Wife made it for us today, wonderful. We both loved it. Don’t miss the rice at all.
Thanks a bunch
I made this last weekend, and it was amazing! I used shredded chicken instead of whole w/bones, and garnished with a little sour cream, but otherwise followed the recipe exactly.
This dish is highly recommended!
I made this with chicken breast with skin but no bones. I put a little olive oil on the onion and carrot mixture because 1 tbsp wasn’t enough for the whole pot of veggies. My cauliflower was the consistency of couscous because I have a mini food processor and it doesn’t have alternate blades.
I thought this dish was DELICIOUS! I used cilantro and squeezed lemon juice all over it.