Moroccan Chicken + Cauliflower Cous Cous Recipe
Place almonds into mixing bowl and chop 2 sec/speed 6. Place in a bowl and set aside. Place coriander, ½ of the red onion and 1 of the garlic cloves into mixing
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Cooking tools:
- Food processor
- Kitchen scale
- Steamer basket
- Mixing bowl
- Serving bowl
- Skillet
- Stove
- Spatula
- Parchment paper
Ingredients
- 70 g almonds
- 5 - 6 sprigs fresh coriander, leaves and stems
- 1 red onion
- 3 garlic cloves
- ½ tsp sea salt, plus extra to season
- ¼ tsp ground black pepper, plus extra to season
- ¼ tsp ground ginger
- 1 - 2 pinches ground cinnamon
- ½ tsp paprika
- 20 g extra virgin olive oil
- 1 ½ tsp ground cumin
- 600 g chicken thighs, cut into pieces (2-3 cm)
- 500 g cauliflower, broken into florets
- 20 g butter
- 500 g water
- 5 - 8 sprigs fresh flat-leaf parsley, leaves only, roughly chopped
- ½ - 1 lemon, juice only, to taste
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