The past few weeks, I’ve been drastically cutting the beans and legumes from diet. With not much weight left to lose, I didn’t feel they were serving me well anymore. This has lead me to seek out recipes that fit well with the Paleo/Primal way of eating.
One of my favorites so far is Moroccan Chicken from Mark’s Daily Apple. If you’re following Slow Carb and all its tenants, you could easily serve the dish with a side of white beans tossed in olive oil, salt, pepper and a bit of parsley, or you could toss a can of chickpeas into the casserole before cooking.
I followed Mark’s recipe pretty closely with one modification. I didn’t have the red pepper (capsicum in Australia) so I diced up a zucchini, which tasted great. The dish made great leftovers for lunch the next day as well.
- 1 head cauliflower
- 2-3 pounds of chicken
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 tablespoons ginger root, finely chopped or grated
- 2 garlic cloves, finely chopped
- 3 carrots, peeled and sliced
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 tsp cayenne (optional – the other spices will already add a bit of spiciness to the dish, so only add the cayenne if you want a really spicy dish)
- 1 red pepper, cut into thin strips
- 28-ounce can of diced tomatoes (do not drain)
- 1/2 cup minced parsley or cilantro
- 2 tsp salt
- 1 lemon
Preheat oven to 375.
- The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9×13 rectangular baking pan.
- Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.
- Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well
- Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes.
- Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more.
- Garnish with more fresh parsley or cilantro before serving.