This dish is so quick but has a depth of flavor. Even people who don’t typically like ‘curry’ flavors will like this because, the cauliflower calms the flavors and the honey gives it a sweet depth.
If you are a cilantro hater, make this anyways and just leave out the cilantro! If you are a cilantro lover, you don’t even need to remove the cilantro from its stems, just roughly chop it at the top part and embrace the stems!
This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn’t come out too oily.
This is the quickest way to make caramelized onions and it is just so unique and flavorful, it tastes like it took hours to make. If you want to make this even quicker, saute the chicken first in the saute pan (instead of a separate grill pan) and then add a few tablespoons of water and use a wooden spoon to deglaze the pan (scraping up all the brown bits) then add the onions and proceed with regular recipe! (it will taste almost the same but you just won’t get those beautiful grill marks.
This is Moroccan inspired, but instead of using cumin I use garam masala. I find cumin overpowering and garam masala a perfect blend of flavors. If you don’t like cilantro feel free to leave it out. A quick tip on garnishing: I don’t garnish just to make it pretty, garnishing is a very important part of finishing off a dish flavor wise. If you cook with herbs, they have a very important but different flavor, and when you put those fresh herbs back into the dish at the end, the cooked and fresh flavors meet and create a blend that is essential to rounding out the dish.