One-pan Spicy Moroccan Chicken

Name: One-pan Spicy Moroccan Chicken and Cauliflower Rice Skillet
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 400 Grams of Cauliflower; 1 Piece of Yellow pepper; 1 Piece of Small zucchini; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 5 Grams of Ras el hanout; 4 Grams of Coriander cumin powder; 2 Grams of Smoked paprika powder; 4 Grams of Garlic onion powder; 30 Grams of Tomato paste; 20 Grams of Harissa paste; 30 Grams of Golden raisins; 50 ML of Water; 1 Piece of Lemon; 15 Grams of Fresh parsley; 2 Tbsp of Olive oil; 1 Tsp of Salt; 30 Grams of Almond flakes

and Cauliflower Rice Skillet

This skillet is spiced with popular North African spices which are commonly found in Morocco.

135 Reviews

Cals 496 · Prot 61 · Carbs 46 · Fat 12

Low Carb

Calorie Smart

Global Eats

40 min

One-pan Spicy Moroccan Chicken and Cauliflower Rice Skillet

This skillet is spiced with popular North African spices which are commonly found in Morocco.

135 Reviews

Cals 496 · Prot 61 · Carbs 46 · Fat 12

Low Carb

Calorie Smart

Global Eats

Ingredients

Chicken

Chicken breast

400 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Cauliflower skillet

Cauliflower

400 Grams

Yellow pepper

1 Piece

Small zucchini

1 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Ras el hanout

5 Grams

Coriander cumin powder

4 Grams

Smoked paprika powder

2 Grams

Garlic onion powder

4 Grams

Tomato paste

30 Grams

Harissa paste

20 Grams

Golden raisins 14*

30 Grams

Water

50 ML

Lemon dressing

Lemon

1 Piece

Fresh parsley

15 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Garnish

Almond flakes 1*2*

30 Grams

Allergens

*14 Sulphur Dioxide, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2074 / 496
Fats (g)	12.1
of which saturated (g)	1.5
Carbohydrates (g)	46
of which sugars (g)	16.6
Fibers (g)	12.3
Proteins (g)	60.8
Salt (g)	3.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
Deseed and finely chop the pepper.
Slice the zucchini into half moons.
Chop the chicken into bite-sized pieces.

2 Fry cauli 'rice'

Heat a large non-stick pan over medium-high heat with a drizzle of oil.
Once hot, add the cauliflower with a pinch of salt and stir fry for 5 min.
Transfer the cauliflower rice to a plate and reserve the pan.
Wipe the pan clean removing any cauliflower rice.

3 Fry

Return the non-stick pan over medium-high heat with another drizzle of oil.
Once hot, fry the chicken with a pinch of salt for 5 min.
Add the peppers and zucchini and fry for 5 min further.

4 Add spices

Add the ras el hanout, coriander cumin powder, smoked paprika, garlic onion powder, tomato paste, harissa (spicy!) and golden raisins.
Fry for 1 min.
Add the measured water and simmer, covered, for 5 min or until the chicken is cooked through.

Tip! Sensitive to spice? Go easy on the harissa paste.

5 Make dressing

Meanwhile, slice the lemon into wedges.
Pick and finely chop parsley leaves.
Add a generous squeeze of lemon to a small bowl with the parsley, olive oil and a pinch of salt.