Wednesday, October 2, 2013

morrocan hot plate

One of my favorite Paleo cookbooks is Well Fed by Melissa Joulwan. Along with lots of great stand-alone recipes, it also has a section on cooking things ahead and a system for sort of throwing together things quickly when you don't have tons of time to cook. Tonight's dinner was using one of those ideas, although I have to say that I didn't do any of the prep work ahead like the cookbook's author suggests, so this wasn't exactly a ten-minute dinner endeavor. All the same, it was tasty, filling and healthy.


The "Moroccan" part of this comes from the spice mixture on the chicken (called Ras El Hanout - a mixture of cumin, coriander, cinnamon, ginger, allspice, salt, pepper and paprika), and the sauce  which is an olive oil and lemon juice based dressing with spices and loads of parsley and cilantro. It's kind of like an Eastern version of chimmichurri. It was especially good soaked into the cauliflower "rice".