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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
Author: Alison Garcia
- 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
- 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.
- Heat remaining 1 tbsp oil, add onions, and saute until tender.
- Stir in garlic, coriander, remaining teaspoon cumin, remaining 1 teaspoon of paprika, and turmeric, and cook one to two minutes until fragrant.
- Add broth and lemon juice and bring to a boil.
- Reduce heat to medium, stir in chicken and carrots, simmer until chicken is cooked and carrots are tender.
- While stew is simmering, saute cauliflower rice in pan until browned and soft. Set aside.
- Season stew with salt and pepper, add artichoke.
- Divide cauliflower rice onto plates or into bowls. Spoon chicken over and garnish with parsley.