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Moroccan Chicken Tagine with Cauliflower and Olives
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into chunks
  • 1 medium head cauliflower, cut into florets
  • 1 cup green olives, pitted
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup low sodium chicken broth
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the sliced onion and cook until softened, about five minutes.
  • Stir in the minced garlic, cumin, turmeric, cinnamon, and ginger. Cook for one minute until fragrant.
  • Add the chicken chunks and season with salt and pepper. Brown the chicken on all sides for about six minutes.
  • Pour in the chicken broth and lemon juice. Bring the mixture to a gentle simmer.
  • Add the cauliflower florets and green olives. Cover and cook for 20 minutes until the cauliflower is tender and the chicken is cooked through.
  • Remove the lid and simmer for another five minutes to thicken the sauce slightly. Sprinkle with fresh parsley before serving.

Notes

For the best texture, cut the cauliflower into similar sized florets so they cook evenly. If the sauce seems too thin at the end, remove the lid and let it reduce for a few extra minutes. Leftovers reheat well in a covered skillet over low heat with a splash of broth to keep the chicken moist.
Course: Main Course
Cuisine: Moroccan
Equipment: Dutch Oven, Cutting Board, Knife