Morroccan-Spiced Chicken With Cauliflower 'Couscous'

INGREDIENTS

·      Orange x 1, juiced

·      Olive oil x 1/3 CUP

·      Garlic cloves x 6, crushed

·      Salt x 1 ½ TSP

·      Pepper x 1 TSP

·      Ground cumin x 2 TSP

·      Ground paprika x 2 TSP

·      Ground turmeric x ½ TSP

·      Chicken breast x 3-4

·      Yellow onion x 1, chopped

·      Cauliflower x 1 head (or short-grain brown rice)

·      Cinnamon x 1 TSP

·      Dried apricots, sliced x ½ cup (or raisins)

GARNISH

·      Fresh mint x ½ CUP, chopped

·      Plain yogurt

·      Lime wedges

·      Harissa, or other chilli paste 

RECIPE

1. Combine the marinade ingredients: orange juice, 1/4 cup of the olive oil, the garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric, in a large resealable plastic bag along with the chicken breasts. Seal and shake the bag to spread the marinade evenly. Set aside for 30 minutes, or refrigerate until ready to cook.

2. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook until lightly golden, about 4-5 minutes per side. Set aside.

3. Add the onion to the pan, and stir to coat. Decrease heat to medium and cook until soft, about 5 minutes. Stir in the cinnamon, the cauliflower couscous and remaining salt, and stir to coat. Stir in the dried apricots and continue cooking, covered, over medium heat, until the cauliflower is cooked, about 5 minutes more.

4. Remove from the heat, slice the chicken breast & layer on top of the cauliflower couscous, scatter the mint all over the top. Serve warm, with yogurt, lime & chilli paste.