Boris and Natasha go to Morocco with Me

Moroccan Chicken with Cauliflower Rice (ingredients listed at the bottom)

This recipe is soooo good; there are no words to properly describe its deliciousness.  The idea came from the Primal Blueprint cookbook, but I have simplified the recipe.  If I could have an affair with a recipe, this would be the one.  Now, I know you are waiting to hear about Boris and Natasha... yes, they loved it, yes, those are their real names, and yes, they are really from Russia... no, they are not KGB.

Ready?  This is soooooo easy!  First, get your ingredients prepared.  This goes so much faster if you think through and prepare what you need first.  So, wash the chicken and leave it paper towels to dry, dice the bacon and put it aside, and open the can of tomatoes.  Now, in one of the three bowls measure out all the spices listed and put them all in the bowl together.  Chop the shallot and garlic and put them in another bowl together, then slice the lemon and put that in the third bowl.

Once you are surrounded by well-prepared ingredients, place your pot on the stove and turn it on medium heat; once it is well-heated toss in your bacon.  I like it crisp, but you cook it as much or as little as you want.  Once the bacon is cooked through add the garlic and shallot bowl.  Stir things up and DO NOT allow the garlic to burn, it will be very bitter.  Best bet is to let the shallot turn translucent and pretty!  (Turn down the heat if necessary)

Add your cabbage.  Allow the cabbage to soak up the bacon fat, mix it well.  Then the spice bowl that you have carefully measured out for perfection.  Again stir it up and let it cook for a couple of minutes before adding the tomatoes.  Once the tomatoes are in there, grab your chicken thighs and strategically place them in the pot.  Cover the chicken with the thinly sliced and oh so fabulous lemon slices and pour the entire box of chicken broth.

Bring to a boil, reduce heat and simmer for 30 to 45 minutes.  30 minutes will cook the chicken all the way through, but 45 minutes will put the lemon slices at a delicious place. 

The Cauliflower

About 15 minutes before the chicken is ready….

Heat oven to 350.

Over the cookie sheet, take your large-holed cheese grater, place the top of the cauliflower head down onto the grater and shred it like a piece of cheese.  It will create small rice-like chunks.  Once you have done both heads, spread it out, garnish with a bit of salt and pop it in the over for 5-10 minutes.  You may want it more or less crispy.

Back to the chicken…

Turn off the stove

Chop your handful of cilantro and throw it into the pot

Get your plates out!!!

Dish out a load of cauliflower rice and cover it with a gorgeous piece of chicken and a load of sauce and the goodness of the cabbage, tomatoes and the BEST PART… the lemon slice rind and all!!!!

Ingredients

4-6 skin-on, bone-in chicken thighs washed and set aside for the moment (you can also choose any other part of the chicken your prefer)

1/3 lb. bacon diced into half-inch chunks

2 bags of shredded cabbage

1 14oz can of dice tomatoes

2 shallots finely shopped

2 garlic cloves finely chopped

2 large lemons, thinly slice 1 ½ of the lemons and leave ½ for squeezing over the finished product.

1 carton of chicken broth

1 tbs paprika

1 tsp chili powder

1 tsp cumin

1 tsp ground cinnamon

1 tsp turmeric

1 handful of cilantro

2 heads of cauliflower

Tools of the Trade

1 VERY large pot, preferably steel or enameled cast iron, I used an 8 or 10 quart.

1 cookie sheet with a lip

3 small bowls

Teaspoon and Tablespoon measurements

Cheese grater with large holes

And all the normal things, large cooking spoon, maybe some tongs and if your not throwing alcohol out of your diet a really nice glass of wine or champagne.