Moroccan Chicken Casserole

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.


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


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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322 thoughts on “Moroccan Chicken Casserole”

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

    1. 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!

  2. 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.

  3. 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.

  4. 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!

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

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

  7. 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.

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

  9. 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.

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

  11. 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!

  12. “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.

  13. 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.

  14. 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.

  15. 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

    1. 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)

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

  17. 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…

  18. 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.

    1. 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.

  19. 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.

  20. 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!

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

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

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

  24. 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.

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

  25. 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.

  26. 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…

  27. Is there an easy way to prepare the cauliflower without a food processor?

  28. 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. 😉

  29. 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.

  30. 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… 😉 )

  31. 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.

  32. Looks so good! wish I had a food processor :-/ I’m going to try the spice blend on some roasted cauliflower.

    1. 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.

  33. Moroccan Chicken Casserole tabada eating sprints, this is going to be very cool and scary to watch.

  34. I’m cooking dinner for my mom’s 83rd birthday tonight and I think she’ll love this! Thanks!

  35. I’m already loving cauliflower rice so this HAS to be good. Definitely trying this.

  36. 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!

  37. 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:
    seriously, they will add that special something to this dish, and so many others (I like to put it on salmon, especially).
    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.

  38. I’m a spice junkie. Also, I’m going to have to try this recipe, it looks delicious.

  39. 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.

  40. 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

    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.

  41. This sounds great….I’ve been looking for something new to do with cauliflower. It’s so boring steamed.

  42. 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.

  43. Yes, my spice cabinet has all of those! This looks like a winner for chicken.

  44. this looks so good right now. better than any other heavy carb dish i can think of.

  45. This looks delicious! Me and my girlfriend are going to try this when we can…

  46. *Looking at my cabinet* I need to use more of my collection of spices before it all goes flat.

  47. Looking forward to trying this one. Always looking for a good wasy to use cauliflower!

  48. 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.

  49. 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.

  50. Seriously, this looks amazing and I will make it this week.

    Thank you worker bees!

  51. 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.

  52. 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.

  53. This looks wonderful–always looking for new chicken recipes. Thank you!

  54. I have a soft spot in my heart for anything and everything moroccan.

  55. 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!

  56. 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.

  57. 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.

  58. 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.

  59. 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.

  60. I’ve never been fond of casseroles, but this one jumps out at me as one I’d definitely like to try.

  61. I wanna chicken, but I’m fasting tomorrow…. maybe cook tonight then?

  62. Thanks – sounds delicious! I sometimes wonder what to do with cauliflower, and now I know. It’s on my shopping list.

  63. Roasted cauliflower is fantastic! Roasted greenbeans, broc and kale also

  64. This dish looks awesome! I’ve found that I can also “grate” cauliflower with my blender, on the chop setting.

  65. Tabata interval are fun and quite versitile. Try different excercise directly after a full interval sequence(8 on/offs) or even alternate two excercise.

  66. Looks pretty darn yummy… will have to try this out. Grok say: Chicken Good!

  67. The great recipes here are one of the factors that make “going Primal” easy, enjoyable, and delicious!

  68. this was my favorite dish from the school dining center my freshman year in college. of course it was with rice then.

  69. 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.

  70. question for all of you, how does cauliflower taste when made this way compared to rice?

    1. 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.

  71. 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.

  72. 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.

  73. I like the selection of spices and the recipe , cauliflower is so underated!

  74. I love cauliflower as a replacement for rice! And this recipe looks delish 🙂

  75. That looks delicious. I might just have to try this recipe. Oh, and a timer would be nice too.

  76. 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.

  77. 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…

  78. Love the timing of this recipe. Was going to make some sort of chicken dish tonite. Yum!

  79. honestly this might be the best looking recipe ive ever seen here

  80. Looks tasty and I don’t think there are any ingredients my wife wouldn’t eat. Can a blender substitute for the food processor?


  81. 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.

  82. I haven’t had much luck with cauliflower rice in the past. I guess I’ll have to try it again.

  83. 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!

  84. Wow, cauliflower is used so often as a sub for grains that I’m starting to think it is no longer Paleo! 🙂

  85. Tamara of In the Night Farm, your website is beautiful. Oh, and this recipe sounds wonderful.

  86. Think I might be trying morrocan for the first time soon…..

  87. Nice! I’m already sold on the cauliflower, but I appreciate recipes that use spices differently than I tend to cook.

  88. 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!

  89. That looks amazing! I wonder if the guys here at the firehouse will know if I substitute rice with cauliflower.

  90. I guess I’ll need to spend more time in the kitchen if I want to get truly healthy.

  91. Oh yummy I love moroccan chicken and cauli rice is really good, I use it when we have a curry.

  92. 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.

  93. 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!

  94. 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?

  95. Another fantastic recipe! I’m going to make this for dinner this week for sure!

  96. I’ll have to buy some fresh spices so I can make this dish. It sounds great.

  97. 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!


    1. 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.

  98. Thanks for the inspiration and the recipes (of all kinds) to go with it!

  99. 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,

    1. Stephen, use a different grinder specifically for spices.
      (I guess this would be a better place to answer than on your FB page.)

  100. 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.

  101. That cauliflower-rice looks like a great idea. Great base for curries I bet.

  102. Growing Cauliflower in the garden here .. I can’t wait to try this one.

  103. I’m new to all this. I’m just learning about cauliflower rice. I will give it a try.

  104. 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…

  105. 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!

  106. 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 🙂

  107. Hey I had to Google what ‘cilantro’ is, we call it coriander here, so this has been educational too

    1. We call the leaves ‘cilantro’ and the seeds (and ground up seeds spice) ‘coriander’.

  108. 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!!

  109. Made this. Amazing!

    Only addition was a liberal amount of my new dried heirloom tomato powder.

  110. I love Moroccan food! I usually prepare my tagine this way, although I use the lemons I preserved instead of fresh.

  111. 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.

  112. 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!

  113. 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)

  114. 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?

  115. 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.

  116. Looks delicious, I wanna try making it soon. Can anyone advise the temperature for baking?

  117. 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

  118. 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!

  119. 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.

  120. I made this dish last night, and it was DELICIOUS! Thank you for the recipe. 🙂

  121. I made this tonight for my little family–I was missing some of the spices, namely tumeric, threw in squash and zucchini with the onions and used salsa instead of tomatoes because that’s what I had. It was AWESOME! My hubby loved it (and he’s a chef, so he normally tells me about eight things to change) and even better, my two year old daughter ate gobs of it.

    Officially added to the roster of things we cook in this house.


  122. this was delicious. I only used half of the veggies and meat to make a smaller version but kept the spices, ginger, parsley and garlic the same as some people suggested the spices weren’t strong enough. this ratio was perfect. i agree that there was quite a bit of water when it was done. When i was pouring the mixture over the cauliflower before putting it in the oven it was very dry but when it was done it was certainly sitting in water. soooo good.

  123. That looks really good & I want to try it for sure, but in the pic, that doesn’t look like cilantro, it looks like italian flat leaf parsley.

    1. the recipe called for either, but cilantro doesn’t look that different from flat leaf parsley… In fact my grocery store routinely puts them in the wrong places – gotta smell them to be sure 🙂

  124. I just made this. Yum! I added a bit too much cayenne, but that’s ok. It’s delicious and I seriously would think it’s couscous if I hadn’t made it myself. Co-workers even thought it was couscous. They couldn’t believe it wasn’t!

  125. Made this tonight for the whole family tonight. It was a resounding success. I really enjoyed this one. Yes, it’s a bit of a mess and some work, but it’s worth it. I used six chicken thighs, and am thrilled to have such excellent primal food for lunch tomorrow and Tuesday. 🙂

  126. I decided to cook this casserole tonight. It will be my first Paleo recipe. I’ve been eating all the easy stuff so this will spice it up. Thank you!

  127. Made this for the 2nd time last night. We just love it. So pretty and healthy and tasty. The only thing that isn’t mentioned is raw or blanched cauliflower. The first time I blanched (or 1/2 cooked) the cauliflower and riced it using a ricer. That worked great. Last night I was hurrying so did not cook it. It wouldn’t rice so I chopped. It was still very good. I think a bit better blanched. I used golden cauliflower and the visual effect was very pleasing. Will make this one over and over.

  128. Prepare this recipe but don’t bake if off in the oven just yet. Put it in the fridge overnight and then bake it off the next day. This allows the flavors to meld together. You won’t be sorry!

  129. This dish is currently in the oven doing its thing as I post this. The aroma from the spices is tantalizing. Well worth the time and effort.

  130. My first paleo meal. This is in the oven with 10 minutes left to go…it’s looking very watery still though. I’m keeping my finger crossed for a pleasant meal.If it bad, my hubby will never let me be for wanting to try eating this way

  131. Actually visited Morocco 6 months ago. Will have to give this a try. It looks delicious!

  132. We are a newly Primal couple/family and we tried this amazing recipe out on our kids and their friends. Everyone loved this dish. We skipped the cayenne- the casserole was so flavorful! Easy and delicious…no wonder it was a finalist in the recent recipe contest!

  133. I tried this last night and it was absolutely delicious!!! I will be cooking this regularly I think 🙂 Thanks!

  134. made this tonight and it was quite good. if i can find some sugar-free raisins i think they’d be perfect in this. the chicken i get at my fav moroccan place usually has almonds and raisins. but the spices were pretty spot on.

  135. This was unbelievable – It’s made it in to my stable of favorite recipes and I don’t forsee it leaving anytime soon

  136. I made this last night for dinner and it was delicious. Don’t leave off the lemon, it adds a really nice touch!

  137. This is fantabulous ,delicious , yummy nice sheet dude………….…

  138. Just made and have eaten it…really tasty, loved the cauli ‘rice’ although mine was more cauli cous cous.

  139. This was good and I even forgot to add the spices!! Must do that next time.. bet it will be 10X better! 🙂

  140. This looks good but I didn’t see any nutritional information or servings either. 2-3 pounds of chicken sounds like a lot to me. I would like to know how many servings, serving size and at least a calorie count. Protein and fat would be nice too, but that is just me.

  141. This was absolutely divine. Hands down best dish I’ve ever made!

  142. We made this for dinner last night and we all (including two kids) loved it.

  143. Just made this today. Bought the spices in bulk at a local Indian market, $9.00 for everything! It was really good. I used ground and peeled tomatoes as that’s what I had. I used 2 breasts and 5 thighs. Everything else was to spec and we did not find it watery. My wife and 11 yr old daughter both liked it.

  144. Made this tonight following the recipe except I used 2 boneless chicken breasts cut into 3 pieces. Delicious!! This would be a good meal for company. As I was eating I thought adding a few raisins might be good and I see someone else mentioned that.

  145. i wanted to make a gtiarn using purple and yellow cauliflower, but i could not find them. ended up using regular cauliflower and some broccoli