Is chicken your go-to weeknight meal when you don’t know what else to cook? Gussy up the usual bird with this spiced recipe served with cauliflower rice.
A few months ago, I taught a cooking class to a newly engaged couple in their home.
For those of you who are new here, this is a big part of what I do professionally in the cooking world. Teaching private cooking classes is an odd food job that takes up a few nights a week of my time. 
Because New York is the land of small kitchens, I mostly teach couples. And because ‘tis the season for endless weddings, a lot of the time, these couples have just taken a trip down the aisle, and now need to learn what to do with the 10-piece stainless steel pan set they’ve just managed to cram into their cabinets.
I wish I was hired to consult on their registries, prior to the friends and family spending spree, but that’s a rant for another post…
A lot of these couples cook occasionally, but they want to learn new recipes. They find themselves in a rut of making the same thing every week.
“We call it ‘our dinner’” the gal said about their usual chicken with sweet potatoes and salad.
A) I thought this was adorable. B) despite my being the one to cure others of this pitfall, Charlie and I are guilty of the same rote cooking routines, and C) “their dinner” actually sounds a whole like “our dinner.”
More embarrassing is that “our dinner” doesn’t even involve that much cooking.
When we’re feeling lazy—which is at least half the week—and I haven’t done my due diligence of batch cooking for the week ahead, we’ll cobble together “our dinner.” It includes a whole organic rotisserie chicken from the overpriced market down the street, a simple arugula salad with lemon, olive oil and too much garlic, and an epic array of mayo-based condiments that already reside in my fridge.
The things is though: we love this dinner. We look forward to this dinner. Because it’s OUR dinner.
In my classes, I try not to take people that far outside the box. It’s important to add a few new ingredients and techniques, but settle on a framework that can be a lily pad for a new series of dinners to call your own.
Which is how this Moroccan chicken recipe came to pass in my kitchen.
One of my favorite bloggers (and friends) Ali Stafford posted a one pan harissa chicken and rice dish a few months ago that seemed right up my alley. I love me some Moroccan chicken. In the winter months, when I’m looking for a step up from “our dinner,” or am batch cooking for the week ahead, I’ll often make a tagine. But I was excited to find something that was also one pan, but a little lighter and less stewy for the summer months.
Instead of the rice, I made a cauliflower couscous. Which, if we’re being clear, is the same technique as cauliflower “rice.” But I’ve always thought the little crumbs were a better healthy doppelganger for couscous.
If you’re looking for a slightly gussied up version of your usual weeknight meal, I highly recommend you try it.
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Harissa Moroccan Chicken
- Total Time: 42 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Spice up weeknight chicken with this flavorful Moroccan-inspired dish. Served with a vibrant cauliflower rice, its a complete meal.
Ingredients
- 1 small head (6 cups) cauliflower
- Olive oil
- Sea salt
- 8 pieces bone-in skin-on chicken
- 2 tbsp (30 ml) harissa
- 1 medium yellow onion
- 2 large cloves garlic
- 2 tsp cumin
- 1 tsp ground ginger
- 1 bunch asparagus
- 4 pitted meijol dates
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (60 ml) roughly chopped pistachios
Instructions
- Preheat the oven to 400°F (204°C).
- In a food processor, pulse the cauliflower in batches until it forms 4 cups of coarse crumbs. Do not overfill the food processor.
- In a large oven-proof skillet, heat 1 tablespoon of olive oil over high heat. Season the chicken with salt and brown on all sides until golden brown (about 7 minutes). Remove the chicken, and toss with 1 tablespoon of harissa.
- Add the onions and 1 tablespoon of olive oil to the skillet and sauté until translucent (5 minutes). Stir in the garlic, cumin, ginger, and the remaining 1 tablespoon of harissa. Cook for 1 minute, then fold in the asparagus, cauliflower rice, dates, lemon juice, and 1 teaspoon of salt.
- Spread the cauliflower mixture evenly in the skillet and nestle the chicken on top.
- Transfer the skillet to the oven and roast for 20 minutes, until the cauliflower rice is soft and the chicken is tender.
- Garnish with pistachios and serve.
Notes
- For extra flavor, marinate the chicken in half the harissa paste for at least 30 minutes before cooking.
- If you don’t have a food processor, you can grate the cauliflower using a box grater for a slightly coarser rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 40
- Fiber: 8
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What type of chicken works best for the Harissa Moroccan Chicken recipe?
You can use bone-in, skin-on chicken thighs for more flavor and moisture, or boneless chicken breasts if you prefer a leaner option.
How spicy is the harissa used in this recipe?
The spice level of harissa can vary by brand, but it typically has a moderate heat; you can adjust the amount to suit your taste or use a milder version if you prefer less spice.
Can I use other vegetables instead of cauliflower rice as a side?
Yes, you can substitute cauliflower rice with other grains like couscous or quinoa, or even serve the chicken with roasted vegetables for a different twist.
