Moroccan chicken with cauliflower couscous and dried fruit: lighter recipe with aromas from the Maghreb

Surely we all have one or two dishes that are our usual resource to prepare when we do not have much time or inspiration in the kitchen. I usually opt for some chicken breasts, a quick sauce with spices and a side dish of cereal, a habit that I curiously took from my Swiss family. If you are looking for an even lighter alternative you can try this Moroccan chicken recipe with cauliflower couscous and dried fruits, tasty and very easy.

Cauliflower is notorious but it is a fantastic vegetable if properly prepared, forgetting over-bored and overcooked.My partner Esther has already taught us a basic recipe to prepare it couscous style. If you don't have spice mix ras el hanout You can make a combination of the ones you like the most, for example cumin, hot paprika, cardamom, nutmeg, cinnamon and black pepper.

Ingredients

For 2 persons
  • Good quality small chicken breast 2
  • Spring onion 1
  • Garlic clove 1
  • Ras el hanout 1 tablespoon
  • Lemon juice 15 ml
  • Honey 10 ml
  • Saffron strands 2
  • Cinnamon stick 1
  • Raisins sultanas a handful
  • Not very large cauliflower 1
  • Raw almonds, peeled, rolled or in sticks (for couscous) 20 g
  • Raisins sultanas a handful (for couscous)
  • Dried apricots (for couscous)
  • Pine nuts one tablespoon
  • Fennel seeds one teaspoon
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to make Moroccan chicken with cauliflower couscous and nuts

Difficulty: easy
  • Total time 45 m
  • Elaboration 15 m
  • Cooking 30 m
  • Repose 20 m

Dry the chicken breasts with kitchen paper, remove any excess fat and cut into bite-size pieces. Season with salt and pepper and arrange in a bowl. Whisk a dash of olive oil with the lemon juice, 1 teaspoon of honey, a little chopped parsley and ras el hanout. Pour over the chicken and leave to marinate for at least 20 minutes.

Hydrate the fruits in lukewarm water or some liquor if they are too dry. Prepare while cauliflower by washing and cutting the flowers, reserving the thick stems for another preparation. Chop with a knife or a food processor to leave a fine grainy texture, like couscous.

To cook the chicken, chop the chives and the garlic clove, put them to sauté with a little oil and the cinnamon stick. Add the chicken with its marinade and sauté over a high heat for a few minutes. Add the remaining honey, saffron and some raisins. Cover with water, lower the heat and cook for about 20-30 minutes, until reduced. To make it easier to thicken, we can add a teaspoon of cornstarch dissolved in cold water at the end of cooking. Remove the cinnamon stick.

For cauliflower couscous, roast the almonds first with the walnuts, pine nuts, and fennel. Add a little oil and incorporate the cauliflower with the raisins and dried apricots, stirring well. Add a little water if the bottom of the pan is too dry. Sauté stirring regularly until the coliform is cooked, but al dente. Season to taste.

With what to accompany Moroccan chicken

Moroccan chicken with cauliflower couscous and dried fruits is a very complete and satisfying meal, but healthy and balanced, very comforting thanks to all the aromas it incorporates. It can be prepared in advance, since in addition the chicken sauce will gain in flavor, and the leftovers of the couscous will hold up very well if they are stored in an airtight container in the fridge for days.

Tags:  Fish Vegetables And Legumes Desserts 

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