Moroccan food is flavorful, exotic, and a feast for the eyes. So colorful and aromatic – I love cooking with the spices that they often use in this far away land. Cauliflower rice is also a wonderful thing. It picks up whatever flavor you pair with it, making it an incredibly versatile vegetable. For this recipe, I made Moroccan spiced chicken, and seasoned the rice before I sauteéd it. Paired with sauteed herbed asparagus, it was the perfect weeknight meal.



Moroccan Chicken Over Cauliflower Rice
  • 2 cups cauliflower crumbles (I use Green Giant Brand frozen)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • ½ teaspoon coriander
  • 2 teaspoons cumin
  • ½ teaspoon turmeric
  • 2 teaspoons paprika
  • 1 teaspoon lemon juice
  • 1 pound boneless skinless chicken breast, cubed
  • ½ jar marinated artichoke hearts, drained
  • 1 cup carrots, diced
  • 2 cups chicken broth
  • a few sprigs of fresh parsley
  1. Pulse cauliflower crumbles in food processor with 1 tablespoon of the oil, 1 teaspoon of the cumin, and 1 teaspoon of paprika until a fine texture is formed. Set aside.
  2. Heat remaining 1 tbsp oil, add onions, and saute until tender.
  3. Stir in garlic, coriander, remaining teaspoon cumin, remaining 1 teaspoon of paprika, and turmeric, and cook one to two minutes until fragrant.
  4. Add broth and lemon juice and bring to a boil.
  5. Reduce heat to medium, stir in chicken and carrots, simmer until chicken is cooked and carrots are tender.
  6. While stew is simmering, saute cauliflower rice in pan until browned and soft. Set aside.
  7. Season stew with salt and pepper, add artichoke.
  8. Divide cauliflower rice onto plates or into bowls. Spoon chicken over and garnish with parsley.


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