Jul 29, 2012

Moroccan Tajine\Tagine of Chicken with Cauliflower

Who would have ever thought that cauliflower would work well in a tajine?  Yes, I know, I didn't either.  But it was wonderful and you could hardly taste it. Besides there were potatoes, red bell pepper, and chicken.  This combination worked very well. Trust me on this one. There wasn't a single morsel left after we were done. It looks pretty too!


4-6 pieces of chicken, I like the thighs and legs
2-3 TBS olive oil
1 onion, chopped
1 tomato, skinned and cut into small pieces
2-3 cloves of garlic
salt\pepper to taste
1 tsp ginger
1 tsp paprika 
1 tsp turmeric
a pinch of saffron
2 bay leaves
2 1-inch pieces of a cinnamon stick
1 chicken bouillon cube (optional)
2-3 TBS Italian parsley or cilantro or a combination of both

On medium heat place the bottom of the tajine.  Add the oil and onion.  Saute for a couple of minutes until the onion is translucent.  Next add the chicken pieces.  Simmer for about 10-15 minutes.  Brown on both sides.  Next, add all of the spices, parsley, cliantro, tomato, bouillon cube, bay leaves, and mix well.  Simmer for about 15-20 more minutes or until the chicken is tender.  Then start arranging the vegetables in the tajine.  Always add the most dense vegetables first.  Add the potatoes, bell pepper, and then the cauliflower.  Sprinkle with a bit of pepper and salt if needed.  Cover and simmer until the vegetables are tender.  If you end up with a lot of sauce, uncover and simmer until the sauce has reduced and is somewhat thick.  Serve with crispy bread.  Enjoy!