This recipe isn't just any cauliflower stew – it's a cherished family tradition passed down through generations. In our Moroccan household, holidays were filled with the intoxicating aroma of this dish, lovingly prepared by my grandma – a woman of pure kindness and culinary wisdom. Traditionally called "Choufleur" (French for cauliflower), it's a heartwarming stew that brings the family together.
I've made a slight twist on Grandma's recipe, opting for boneless, skinless chicken thighs to ensure tender, flavorful pieces in every bite. The result? A symphony of comfort food flavors that evokes warm memories and a taste of home. Stop and enjoy!
Ingredients
Servings 6
- 2 tablespoons olive oil
- 2 ¼ pounds boneless skinless chicken thighs, 1 kg
- 2 onions chopped
- 2 garlic cloves crushed
- 3 stalks celery cut into 2-inch pieces
- 1 head cauliflower cut into florets
- 1 teaspoon salt
- 2 teaspoons smoked paprika
- 1/2 teaspoon turmeric
- 1 teaspoon cumin seeds
- 4-5 strands of saffron crushed and added to a 2 cups water
- Handful chopped cilantro for garnish
Nutritional Facts
Nutrition Facts
Chofleur - Moroccan Cauliflower Stew with Chicken
Amount per Serving
Calories
382
% Daily Value*
Fat
23
g
35
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
11
g
Cholesterol
100
mg
33
%
Sodium
533
mg
23
%
Potassium
997
mg
28
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
35
g
70
%
Vitamin A
391
IU
8
%
Vitamin C
50
mg
61
%
Calcium
52
mg
5
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a wide pan, fry the chicken thighs in a little oil until lightly golden and browned on both sides.
- Remove chicken thighs and put aside.
- In the same pan, saute onion together with garlic until lightly golden, then add the celery.
- Arrange the chicken thighs at the edges of the pot and leave space for cauliflower florets.
- Arrange cauliflower florets between chicken thighs.
- Add salt, paprika, turmeric, and cumin seeds to the middle of the pan. Pour saffron water over top.
- Cover pot, bring to a boil, then transfer to a low flame for 45 minutes.
- After 45 minutes, transfer to a high flame for 5-6 minutes so that the liquids reduce a little. Sprinkle chopped cilantro on top, and enjoy!
Can’t wait to make and taste! Have all ingredients except saffron! And need cauliflower! Making tonight!!!!