Moroccan chicken with cauliflower

Ingredients for 6 servings:

• 1 head of cauliflower
• 1 kg chicken thighs
• 2 tbsp butter
• 1 onion(s)
• 2 tbsp fresh ginger
• 2 cloves garlic
• 3 large carrots
• 2 tsp cumin powder
• 1 tsp paprika powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp cinnamon powder
• ¼ tsp cayenne pepper
• 1 bell pepper(s), red
• 800 g tomatoes, chopped, from the can
• 15 g parsley or coriander leaves
• 1 lemon(s)
• salt and pepper
• Sugar, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 50 minutes

Preheat the oven to 190°C. Chop all the vegetables: Divide the cauliflower into florets, finely chop the onion and garlic, peel the carrots and cut them into small pieces with the bell pepper. Peel and finely chop the ginger. Season the chicken thighs with salt and pepper. Heat a tablespoon of butter in a deep pan and fry the chicken thighs for 3-5 minutes on each side, until nicely browned. Remove the thighs and sauté the onion, garlic, ginger, carrots, and cauliflower in the remaining butter over medium heat. Once the onions have softened, add all the spices, bell peppers, canned tomatoes, and chopped herbs, and season with salt and pepper, and a little sugar if desired. Add the chicken thighs back in and simmer for 3-5 minutes, then transfer to a deep baking sheet, with the chicken thighs on top. Cut the lemon into thin slices and arrange them on the baking sheet. Cover everything with aluminum foil and bake for 35 minutes, then another 25 minutes without foil (depending on the oven).