Moroccan Chicken Tagine with Cauliflower “Couscous”

Step 1 -

Heat dutch oven over high heat and add oil when the pot is hot.

Step 2 -

Pat chicken dry, season with salt, and sear on all sides until brown — about 6–8 minutes. Remove to a plate.

Step 3 -

Add onion, carrot and celery and sauté 8–10 minutes until slightly caramelized.

Step 4 -

Add the Marrakesh Sitar base and Spice Blend, stir well.

Step 5 -

Place chicken back into pot and add chicken stock.

Step 6 -

Bring to a boil and lower heat to a simmer; cook 25–30 minutes.

Step 7 -

Stir in lemon juice, preserved lemon, sliced almonds, and green olives.

Step 8 -

Adjust salt after adding preserved lemon and olives.

Step 9 -

Garnish with parsley and serve with Cauliflower “Couscous.”

Step 10 -

Serve with Cauliflower “couscous.”