Moroccan Chicken with Cauliflower
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 head cauliflower
- 1 kg chicken thighs
- 2 tablespoon butter
- 1 onion (s)
- 2 tablespoon ginger
- 2 cloves garlic
- 3 large carrot (s)
- 2 teaspoons caraway powder
- 1 teaspoon paprika powder
- 1 teaspoon coriander powder
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ cinnamon
- 0.25 teaspoon ¼ cayenne pepper
- 1 red pepper (s)
- 800 g tomato (s), chunky from the can
- 15 g parsley or coriander reens
- 1 lemon (s)
- salt and pepper
- Sugar, optional
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C.
- Chop all the vegetables: cut the cauliflower into florets, finely chop the onion and garlic, peel the carrots and cut into small pieces with the bell pepper.
- Salt and pepper the chicken legs. Heat a tablespoon of the butter in a deep pan and fry the chicken legs for 3 - 5 minutes on each side and let them brown!
- Remove the legs and sauté the onion, garlic, ginger, carrots and cauliflower in the remaining butter over a medium heat. As soon as the onions have softened, add all the spices, paprika, canned tomatoes and the chopped herbs and season with salt and pepper, if necessary a little sugar.
- Add the chicken legs again and let everything simmer for 3 - 5 minutes, then place on a deep tray, the chicken legs should be on top! Cut the lemon into thin slices and spread on the tray. Cover everything with aluminum foil and bake for 35 minutes, then another 25 minutes without foil (depending on the oven).
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