Moroccan Chicken Breasts with Cauliflower, Green Olives, and Pomegranate Seeds

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Appears in
Cast-Iron Cooking for Two: 75 Quick and Easy Skillet Recipes

By Joanna Pruess

Published 2019

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I find chicken thighs are juicier and more flavorful than breasts, but in this combination of diced white meat, cauliflower, and green olives braised in a mildly spicy, lemon-scented sauce, and topped with pomegranate seeds, the chicken is very succulent. The dish was inspired by some aromatic tagines in Morocco and is as colorful as that sun-drenched country.

While the flavors suggest ancient Fez or Marrakesh, two convenience items make the cooking faster and easier. Pure lemon pas