Easy Moroccan Chicken with Lemons and Olives

Ingredients

• 1 1/2 pounds boneless-skinless chicken breasts (or 6 large thighs or 1 large whole cup up chicken)
• 2 teaspoons olive oil
• salt and pepper
• 1 tablespoon olive oil
• 1 tablespoon olive oil (omit if using chicken thighs with skin)
• 1/2 medium onion (sliced into half rounds)
• 3 cloves garlic (sliced)
• 1 lemon (cut into 6 wedges)
• 2 teaspoons garam masala powder
• 1 teaspoon paprika
• 1 - 14 ounce can whole peeled canned tomatoes (411 g)
• 1 cup green olives (pitted)
• 2 tablespoons extra virgin olive oil (omit if using chicken thighs with skin)
• 1-2 tablespoons cilantro (chopped)
• 1 1/2 pounds cauliflower (riced and steamed)
• 1 tablespoon slivered almonds (toasted)
• 3 ounces onion (diced)
• 1 tablespoon olive oil (ghee or butter)
• 1-2 tablespoons chopped cilantro
• garlic salt to taste
• pepper to taste

Instructions

1. 1

   Prep: Slice onion, slice garlic, rice cauliflower and place in a microwavable bowl, cut lemon, chop cilantro. Open can of tomatoes and measure 1 cup of olives. If using chicken thighs with skin, trim off the excess skin and fat. Pat the chicken dry. Pour about 1-2 teaspoons of oil over the chicken, distributing over all surfaces. Season thoroughly with salt and pepper.

2. 2

   Chicken: Place a large skillet over medium-high heat. When hot, add the oil and swirl to coat the bottom of the pan. Add the chicken to the pan (skin side down for chicken thighs) and cook for 7 minutes. Turn over and cook for an additional 6 minutes. Remove the chicken to a plate

3. 3

   Add 1 tablespoon of oil to the pan (omit if using chicken thighs with skin) and add the onions and garlic. Saute for about 2 minutes or until softened, then add the garam masala and paprika, cooking until fragrant. Add the whole tomatoes to the pan crushing them into the pan and add the juice from the can. Squeeze the juice from the lemons into the pan and add the spent sections. Stir.

4. 4

   Add the chicken back into the pan and the olives. Cover lightly with a piece of foil and simmer covered for 15 minutes and uncovered for 5 more (or longer if you want the sauce thicker). At the end of cooking, add two tablespoons of extra virgin olive oil (omit if using chicken thighs with skin) and cilantro.

5. 5

   Cauliflower: Towards the end of the Moroccan Chicken's cooking time, steam the cauliflower in the microwave. In a small pan, saute the onions in the ghee or olive oil until browned and add to the cauliflower, season with garlic salt and pepper. Stir in slivered almonds and chopped cilantro.

6. 6

   Serve: Discard the lemon wedges and serve the chicken over the cauliflower rice or to the side.