Moroccan Spiced Chicken Recipe
MINT TAHINI, CAULIFLOWER, PICKLED RAISINS, HAZELNUTS
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Chicken
In a bowl, mix together the cumin, coriander, smoked paprika, cinnamon, salt, and black pepper. Rub the spice mixture all over the chicken thighs. Drizzle with olive oil and let marinate for at least 30 minutes.
Cook the Cauliflower
Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until golden and tender.
Cook the Chicken
In a large skillet, heat a little olive oil over medium-high heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side until browned and cooked through.
Prepare the Pickled Raisins
In a small saucepan, combine the raisins with 1 cup of water and bring to a simmer. Cook for 5-7 minutes until they soften. Remove from heat and let them cool.
Make the Mint Tahini
In a blender, combine tahini, fresh mint leaves, a little olive oil, lemon juice, salt, and water to thin if necessary. Blend until smooth and creamy.