Tagine Style Chicken and Cauliflower
A tagine is the earthenware cooking vessel, with a teepee (conical) shaped lid. Most modern tagines now have stainless steel bottoms as depicted in the photo below. The concept is that as food cooks slowly the humidity produced, rises, condenses and drips back onto the items being cooked, and intensifies flavors while creating a delicious broth. Kind of an ancient combination of a slow cooker, and Dutch oven sort of thing. This recipe could be prepared in either of those vessels, but a tagine is the best way.
- 1 head cauliflower – cleaned of greens / remove core and rough cut into approx. 2 to 3 inch chucks
- 2 each – 6oz – boneless skinless chicken breasts
- Cut each breast into 3 or 4 bias cut slices
- 10 to 15 cilantro sprigs
- ½ can of good quality diced tomatoes (15oz can) not drained (any brand of San Marzano Italian tomatoes)
- 10 to 15 peeled baby carrots
- 1 can low sodium chicken stock or broth / (I used Swanson) you will not use the entire can
- 3 or 4 TBL kowboy kwAZeenDESERT DUST
- 2 or 3 peels from a large lemon (pieces approx. (1” X 3”)
- Option – 1 or 2 whole jalapenos (pierce skin with knife 2 or 3 times)
- Vegetable Oil Spray / Pam or similar
- Olive Oil 2 TBL – Canola will work
- Place half of kowboy kwAZeen DESERT DUST on a plate and dredge to coat all chicken breast slices and reserve. Spray Tagine with vegetable spray and heat tagine over medium heat, add oil and sear all chicken slices and remove from pan, they do not need to be fully cooked. Tagine should be well soiled and caramelized from the chicken. Add some (3 or 4 oz’s) chicken stock to pan and turn heat to low, stir with a wooden spoon to loosen all the flavor from the bottom of the pan. (it should not be black), add cauliflower, carrots, chicken, tomatoes, lemon peel, cilantro and optional jalapenos. Arrange as shown in photo. Sprinkle pan contents with remaining kowboy kwAZeen DESERT DUST. Place top of tagine on the pan
Cook on low heat for 35 to 45 minutes until cauliflower is soft, and serve immediately with white rice and toasted naan (indian flatbread) serves 2 or 3
