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Moroccan Chicken Casserole

This Moroccan Chicken Casserole was good BUT it did take some time to make. Don’t put it on your “simple” recipes list.

We took a country drive and arrived home late in the afternoon. I thought I could squeeze this recipe in quickly for dinner but it took more time than I anticipated. So — just a word to the wise or is it just a word from the wise?  (smile)

Some of the steps you’ll need to take … cutting and grating the cauliflower. Yup — cauliflower. This is definitely a paleo recipe so the cauliflower base is unique.

Grated Cauliflower

Cut and grate the Cauliflower

Next you’ll be making the sauce that will eventually go over the grated cauliflower.

Make the Sauce

Make the Sauce

But first you’ll add your prepared chicken to it …

Add chicken to sauce

Add chicken to sauce

Lastly you’ll be pouring the sauce and covering your grated cauliflower, adding your sliced lemon and … it will look like this …

Moroccan Chicken Casserole

Moroccan Chicken Casserole

Ready to start? Here’s the recipe …

Ingredients

  • 1 head cauliflower (I used 2/3 of it)
  • 2-3 pounds of chicken (I used skinless and boneless chicken)
  • 2 tablespoons butter
  • 1 onion, chopped fine
  • 2 tablespoons ginger root, chopped fine
  • 2 garlic cloves, chopped fine
  • 3 carrots, peeled and sliced
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/8 tsp cayenne (original recipe calls for 1/4 tsp but I didn’t want it to be too spicy)
  • 1 red pepper, cut into thin strips
  • 28-ounce can of diced tomatoes, undrained
  • 1/2 cup minced cilantro
  • 2 tsp salt
  • 1 lemon (you’ll use the full lemon)

Directions

  1. Preheat oven to 375.
  2. Chop the head of cauliflower into small pieces then add them to a food processor and grate it until it’s somewhat fine.
  3. Spread the grated cauliflower out in a 9×13 rectangular baking pan.
  4. Salt and pepper the chicken.
  5. Melt 1 tablespoon of butter in a deep pan over high heat.
  6. Add the chicken, browning it well, about 3-5 minutes a side.
  7. Remove the chicken from the hot pan and set it aside.
  8. Turn the heat down to medium and add the onion, ginger, garlic and carrots.
  9. Cook everything through until the onions are soft.
  10. Add the remaining tablespoon of butter and all the spices then stir well.
  11. Add the red pepper, can of tomatoes including the liquid, minced cilantro and salt.
  12. Return the chicken to the pot with the sauce in it and simmer for 5 minutes then remove everything from the heat.
  13. Pour the chicken mixture over the cauliflower so the cauliflower is completely covered by the sauce.
  14. Slice a lemon into thin slices and layer it on top of the casserole.
  15. Cover the pan with tin foil and bake for 35 minutes.
  16. Remove the tin foil and cook for 25 minutes more.

That’s it! Whew! That’s enough. There’s a lot of measuring and chopping in this recipe. But it’s worth your trouble. Just make sure you have everything done ahead of time.

Now — enjoy! I served mine with steamed broccoli — a healthy and simple side dish.

Moroccan Chicken Casserole

Moroccan Chicken Casserole

 

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