Ok, it’s really Moroccan Chicken with Carrot Pistachio Slaw and Roast Cauliflower, but I couldn’t resist that title! I am rallying tonight to bring you this post so that it will be in your email Sunday morning because who doesn’t love a chicken dinner on a Sunday? But in reality I spent all day running errands and grocery shopping for the week ahead, coming home to leftover Sweet Potato Chili. I will be making this chicken later in the week, but these photos were taken months ago when I was already thinking how great it would be to share this recipe with you all. I told you it was a winner!
This recipe is yet again one we tried last January from Cooking Whole 30. It is really flavorful, and excellent left over as long as you can reheat it. We have made it using a whole chicken, as the recipe suggests and the pictures below illustrate. But, more often than not, we just use bone-in chicken thighs. It is a little easier because they fit better in the pan and are all the same size for more even cooking.
Remove the chicken skin before seasoning 
This spice combo packs a powerful punch! 
Letting the chicken set at room temp gives the seasoning time to penetrate the meat and will also help it cook more evenly 
Once again our cast iron pan is put to good use
Unlike last night’s dinner that came together in a hot second, this chicken requires forethought. You need it to sit with those spices on for a good hour at room temperature before you even begin cooking it. And since you remove the skin before seasoning this chicken has a lot of flavor all the way through, in addition to the amazing sauce laced with lemon, onions, olives, and raisins. When I first read through it I was not so sure about that combination, olives and raisins? But trust me, it works.
Olives, raisin, lemons, and herbs 
Adding the garlic 
Add the onions and cover 
Turn the chicken and add the lemon, raisins, 
and olives before covering and simmering until the chicken is done
While the chicken is cooking you can put the Carrot Pistachio Slaw together and get the cauliflower ready to roast. The book doesn’t suggest cauliflower as a side, but we found we just needed a little something more with this dinner and extra vegetables are always a good idea. Like roast broccoli, there is not much to it, just toss the cauliflower in olive oil, season with salt and pepper, and roast for about 30 minutes in a 400° oven.
Cut the cauliflower into florets 
Toss with olive oil 
Sprinkle with salt and pepper 
Ready to roast 
Golden brown and delicious!
To me, Sunday’s are made for spending time in the kitchen, and I hope you will give this chicken a try. I will be spending the day prepping for my cooking adventures in the coming week, but I do feel halfway there having at least gotten the food in the house! I will hope to be posting a picture of my second batch of ghee tomorrow. I am aiming for a little more golden color, wish me luck!