Moroccan Chicken and Broccoli with Riced Cauliflower

So my daughter Kaytlyn was over yesterday and sees my Paleo cookbooks sitting on the counter. She picks one up and starts perusing the pages... then she says... "this stuff looks pretty good"... So, I thought I'd better seize the opportunity and chatted about what to make for dinner... I chose Moroccan Chicken from Mark Sissons, Primal Blueprint Cookbook
So, we made dinner together... It was a great dinner! Not because the dish was good, but because Kaytlyn and I prepared it together AND she liked it!!

This dish, more like a stew and can be fairly spicy!  If you don't like spicy, cut back on the  turmeric and the cayenne pepper... another alteration we made was to cut the amount of cinnamon in 1/2, Kaytlyn doesn't like cinnamon very much... in my opinion, I think it was the perfect amount, otherwise I think it would have been a bit on the sweeter side.

Ingredients:
2 Tablespoons of oil
1 onion, diced
3 garlic cloves, finely chopped
1 Tablespoon, finely chopped Ginger (if  not using fresh, cut it down by 3/4)
1/2 tsp. turmeric
1/2 tsp. cinnamon
1 1/2 tsp. paprika
1/2 tsp. coriander
1/2 tsp. cumin
1/4 tsp. Cayenne (adjust in small doses to turn up/down the spiciness)
4 Chicken Breasts ( the cookbook calls for thighs, but we prefer breasts..)
1 14.5 oz. can of diced tomatoes in juice
2 cups of water (chicken stock would be a good substitute to add a richer flavor)
1/2 cup finely chopped cilantro
1 lemon, thinly sliced
2 cups of Broccoli, cut into bite sized pieces (recipe calls green beans)
1/4 finely chopped mint ( I omitted the mint, didn't seem to miss it!)
Juice from 1 lemon

4 servings

Saute onion, garlic, and ginger in oil until soft and slightly browned. Add spices and saute a minute more. Then add chicken, tomatoes, water, cilantro and sliced lemon. Simmer with a lid for 30 minutes. Add green beans (if your using them) Otherwise, steam the broccoli first, then add to the dish. Simmer for a few more minutes, just enough for flavors to mix in with the broccoli.
Serve over "riced" Cauliflower (see below for directions to prepare)

Cauliflower Rice:
Cut cauliflower in to small florets. If you're adding the cauliflower rice to a dish that will simmer on the stove, there is no need to pre-cook. If you're serving it as a side dish, then steam it slightly before grating.. If using a food processor, use the grating blade. If grating by hand, mind your fingertips!