How to Make Moroccan Chicken with Cauliflower Pilaf
What makes Moroccan dishes so distinctive are the aromatic spices and preserved lemon, an underutilized ingredient.
You can buy preserved lemons in specialty food stores but if you'd like to go the extra mile and make your own, Bon Appetit has a great Preserved Lemon recipe.
Preserving lemons in salt gives the lemon peel (most recipes only use the peel) a more mellow flavor that melds so well with the chicken drumsticks. Homemade or store bought, you will enjoy the flavor the lemons impart in your chicken dish along with the spices, onion and vinegar.
The Cauliflower Pilaf is a nice twist on a classic couscous or rice side too.
View other chicken recipes here:
- How to cook chicken chermoula
- Healthy fried chicken
- Chicken stock recipe
- Buttery, herb roasted whole chicken recipe
- Chicken albondigas
- All GRFC chicken related recipes
Ingredients
2 packages
Garlic, peeled and minced
6 cloves
Ground cumin
2 tsp
Ground ginger
2 tsp
Sweet paprika
1 tsp
Kosher salt
1 Tbsp
Freshly ground black pepper
1/2 tsp
Extra virgin olive oil
1/4 cup
Red wine vinegar
1 Tbsp
Red onion; peeled and cut into wedges
1 large
-For the Cauliflower Pilaf:
Olive oil
2 Tbsp
Yellow onion; peeled and diced
1 small
Fresh ginger; peeled and minced
2 Tbsp
Ground coriander
2 tsp
Ground cumin
2 tsp
Cinnamon
2 tsp
Kosher salt
1 tsp
Chicken stock
1 cup
Cauliflower, riced
2 heads
Chickpeas; drained and rinsed
2 cans, 15 oz. each
Fresh cilantro, chopped
2 Tbsp
Fresh parsley, chopped
2 Tbsp
Preserved lemon, peel only, half sliced into fine threads, half sliced into wedges
1
Utensils
- Large bowl
- Baking sheet
- Large skillet
Instructions
For the Chicken:
- Preheat the oven to 350˚F.
- In a large bowl, combine the garlic, cumin, ginger, paprika, salt, pepper, olive oil, and vinegar.
- Add the chicken and red onion and toss well to coat.
- Place the chicken on a baking sheet and cook for about 50 minutes or until completely cooked through.
For the Cauliflower Pilaf:
- When the chicken has about 15 minutes left to cook, heat the oil in a large skillet over medium-high heat. Add the onion and sauté for about 4 minutes until soft.
- Add the ginger and garlic and continue to cook for another minute until fragrant.
- Add coriander, cumin, cinnamon, and salt, and stir to incorporate.
- Pour in the stock and bring to a boil.
- Reduce heat to low and add in the cauliflower and chickpeas and cook until warmed through, stirring occasionally, about 5 more minutes.
- Add the cilantro, parsley, and lemon threads and stir to combine. Transfer the cauliflower pilaf to a serving platter and top with the cooked chicken and onions.
- Garnish with the remaining lemon peel wedges and serve.
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