Description
Spice up weeknight chicken with this flavorful Moroccan-inspired dish. Served with a vibrant cauliflower rice, its a complete meal.
Ingredients
Units
Scale
- 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