How To Cook Moroccan Chicken With Roasted Red Pepper Sauce Rockin Robin Cooks

Try this delicious Moroccan Chicken dish with roasted red pepper sauce, roasted turmeric cauliflower and grilled chicken!
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This recipe was inspired by my eating at BJ's Restaurant and ordering this dish. I thought it was amazing and decided to recreate it. I'm super happy with the results and hope you will be also. Try it and let me know what you think in the comments.

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Lodge cast iron 12 inch pan
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Cast Iron Grill Pan
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Double Grill Pan
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Instant Read Thermometer
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Microplane
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Do you love Mexican recipes? https://www.youtube.com/watch?v=uZDzoTVz6FU&list=PL553F14121DBB9587&index=125&t=0s


Moroccan Chicken Recipe
Ingredients:

Sauce:
16 oz. jar of roasted red bell peppers, drained
4 cloves garlic, finely diced
yellow onion, finely diced
Handful of fresh basil, about cup packed
3 cremini mushrooms, finely chopped
Salt
Pepper
cup heavy cream
cup parmesan cheese, grated
or more cup of chicken broth

Roasted Cauliflower
1 head of cauliflower, cut into florets
1 heaping tsp ground turmeric, or more up to tsp
cup olive oil

Grilled Chicken Breast
3 thin sliced chicken breast, boneless, skinless
Salt
Garlic powder

Sauteed Spinach
5 ounces fresh spinach leaves, trimmed and washed
cup yellow onion, finely chopped
2 cremini mushrooms, sliced

Toasted sliced almonds for garnish

Directions:
Preheat oven to 425 degrees F.
Place cauliflower florets on a foil lined baking sheet. Combine cup olive oil and the turmeric with a spoon until fully incorporated. Drizzle the olive oil mixture over the cauliflower and rub the oil into all of the florets.

Place in the oven and roast for 18 minutes or until they become a caramelized golden brown and soft to your liking. Take them out of the oven and set a piece of foil over the top to help keep them warm.

Prep up the chicken breast by pounding them if need be, to about inch thick. Drizzle olive oil over the chicken to coat both sides. Then season with salt and garlic powder on both sides.

Now we will work on the red pepper sauce. In a medium frying pan over medium heat, add about 1 tbsp. Of olive oil to the pan. Once its warmed up add the half onion which is finely diced along with the finely chopped mushrooms. Cook for about 5 minutes stirring frequently. During the last 2 minutes of cooking, lower the temperature to low and add the diced garlic. Stir frequently so the garlic doesnt burn. Set aside to cool for 2 minutes.

To a blender add the drained red bell peppers, the onion/garlic mixture, the basil, and enough chicken broth to make a nice creamy sauce, start with cup and work your way up if needed. Pour the sauce back into the pan you cooked the onion/mushroom mixture. Heat the sauce over medium heat stirring frequently. Once hot add the parmesan cheese and stir until dissolved. Then add the heavy cream, salt and pepper. Turn the temperature to low and stir until incorporated.

Preheat a grill pan or a frying pan over medium high heat and once hot, lay the chicken breast in the pan. Cook for about 4 to 5 minutes per side or until the chicken is no longer pink and the internal temperature is 165 degrees. Set aside to keep warm.

The last part of this recipe is sauteing the spinach. Add about 2 tsp. Of olive oil to the pan over medium high heat. Swirl the oil around the pan and then add the onion and sliced mushrooms.

Stir the mixture and cook for about 3 to 4 minutes or until the mushrooms have softened. Then add the spinach and some salt. Toss this with tongs frequently until the spinach has wilted.

Serve this immediately by pouring the sauce on the plate first in a circular fashion. Then place a nice portion of sauteed spinach and mushrooms in the middle. Spoon that roasted turmeric cauliflower around the dish.

Slice a chicken breast and lay the slices on top of the spinach and garnish with the toasted almonds. I hope you enjoy this fabulous dish!

Thanks for watching and sharing!
Rockin Robin
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