Thursday, April 21, 2011

Moroccan Chicken Casserole

Wife made this and the whole house smelled great when I got home. But I must say it did not ring my bell as much as it did hers. In all fairness it was better the next day.
Funny when something has all the ingredients you love but does not rock the boat.
I think it had to much ginger and that it was a little overpowering so if you are not used to ginger very much I would half it.
1 head cauliflower
2-3 pounds chicken
2 Tablespoons butter
1 onion finely chopped
1 Tablespoon ginger finely chopped
2 cloves garlic finely chopped
2 carrots chopped 2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoons turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 red pepper cut in thin strips
28 oz can of diced tomatoes
1/2 cup minced cilantro
2 teaspoon salt
1 lemon
Preheat oven to 375
The base of the casserole is cauliflower grated into a rice like texture. spread the cauliflower in a 9x13 greased baking pan
Salt and pepper chicken and melt 1 teaspoon butter in a deep skillet over high heat.
Brown chicken about 3-5 minutes on each side. Remove to side
Turn down heat to medium and onion,ginger,garlic,and carrots. Cook till onions are soft, add remaining butter and all spices and stir well.
Add red pepper,can of tomatoes cilintro and salt. Return chicken to pan and simmer for 3-5 minutes.
Pour the chicken mixture over the cauliflower and make sure it is all covered by the sauce.
Slice a lemon in thin pieces and lay on top. Cover the pan and bake for 35 minutes. Remove the foil and cook another 25 minutes more. Garnis with clintro.

1 comment:

The Japanese Redneck said...

I can relate about the ginger. The 1st time I made chinese food, it was overpowering.

Happy Easter! Have a good holiday on Monday Will.

p.s. somebody made a lot of brownie points by instituting casual Fridays again!