Getting started with Moroccan-inspired cooking can feel a little intimidating, with its multilayered approach to sweet and savory seasoning. However, you can start experimenting with Moroccan flavors right now, using the spices you probably already have in your own pantry.
We season boneless, skinless chicken thighs with plenty of sweet paprika, cinnamon and cumin, sear in a hot skillet, and serve with a pleasantly tart cherry tomato salad, fresh greens and cauliflower couscous.
Making your own cauliflower couscous is a snap. You can start with prericed cauliflower from the supermarket or a head of whole cauliflower from the produce section. A few pulses in the food processor is all it takes to “rice” your own cauliflower, which is then steamed and tossed with a little olive oil, dried apricots and diced apple to dial up the Moroccan influences just a little more. But why use cauliflower in the first place? According to the National Institutes of Health, cruciferous vegetables like broccoli and cauliflower are rich in glucosinolates, phenolic compounds, vitamin C, and mineral nutrients, and may be linked to reduced risk of certain types of cancer, including prostate, colorectal, lung and breast cancer.
Moroccan Chicken Bowls With Cauliflower Couscous
Serves 4
Ingredients:
For the Chicken:
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 lbs boneless skinless chicken thighs
- 1 tbsp extra virgin olive oil
For the Tomato Salad:
- 1 pint cherry tomatoes, halved
- 1 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 scallion, sliced
- Salt and pepper, to taste
For the Cauliflower Couscous:
- 1 head cauliflower, cut into florets
- 1/2 cup water
- 1 tbsp extra virgin olive oil
- 1/3 cup almonds, chopped
- 1/2 cup dried apricots, chopped
- 1 large apple, cored and diced
- Salt and pepper, to taste
To Assemble:
- 1 bag of fresh baby arugula (5-7 ounces)
Directions:
For the Chicken:
In a small bowl, combine paprika, cumin, cinnamon, salt and pepper. Rub on both sides of chicken thighs. Working in batches as needed in a large skillet over medium high heat, cook chicken thighs in olive oil until golden brown and cooked through; about 4 minutes per side.
For the Tomato Salad:
Toss tomatoes, oil, vinegar, scallion, salt and pepper in small bowl and set aside.
For the Cauliflower Couscous:
Working in batches as needed, pulse cauliflower in food processor into a coarse meal that’s the texture of couscous. Spread in layer in large skillet, then add water. Bring to a boil, then reduce heat to a simmer and cover. Cook until cauliflower is tender; about 5 minutes. Remove from pan, and set aside to cool. In the same pan over medium-high heat, combine olive oil, almonds, apricots and apple. Cook over medium-high heat until all ingredients are warmed through, then return cauliflower couscous to pan. Toss to combine, and season with salt and pepper as needed.
To Assemble:
To assemble bowls, divide arugula evenly between four bowls. Add sliced chicken, a spoonful of tomato salad and a scoop of cauliflower couscous. Serve immediately.