Tuesday, February 22, 2011

Moroccan Chicken Casserole

It's been awhile, this food blog is in need of a really good recipe! I found this printed out in my recipe binder a few weeks ago. Sadly I do not remember where I got it. I do know it was just somewhere online. So props to whoever came up with this one! It is simply delicious.
1 head cauliflower
2-3 pounds of chicken - I used a 4 pack of chicken thighs
2 tablespoons butter
1 onion, finely chopped
1 tablespoons ginger root, finely chopped or grated
2 garlic cloves, finely chopped
3 carrots, peeled and sliced
1 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon coriander - didn't have this
1/2 teaspoon turmeric - didn't have this
1/4 teaspoon cinnamon
1/8 tsp cayenne
1 red pepper, cut into thin strips
1 can of diced tomatoes - undrained
1/2 cup minced parsley or cilantro - didn't have this
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, make sure 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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