Moroccan inspired fusion chicken tenders with potatoes and sweet bell peppers! Served with curry roasted cauliflower, Perfect for low-carb, paleo and keto meals. Made in 30 minutes in VitaClay!
2 cups cauliflower
3 tablespoons olive oil
2 cloves of garlic
1 tablespoon turmeric powder
Sea salt pepper to taste
Fusion tagine chicken ingredients
1 cup sweet peppers
2-3 cups cubed potatoes
2 - 3 cups chicken tenders, cut in cubes
3 tablespoons soy sauce
2-3 tablespoons cooking wine, or white dry wine
2 tablespoons cornstarch or flour
5 slices of ginger
2 slices of lemon juice and peels
Directions 1. Add sweet peppers and potatoes in your claypot. 2. Coat chicken tender with corn starch, soy sauce, wine and mix with ginger, lemon juice, cilantro and 3 tablespoon olive oil and mix well. Let chicken mixture to marinate for 30 minutes. Add on top of sweet peppers, potatoes in your clay pot. 2. Set on stew to cook for 20-30 minutes.
To roast cauliflower- 1. Add cauliflower ingredients in another clay pot and mix well. 2. Add 1/4 cup of water or broth in your smart organic multicooker 3. Set on stew to cook for 15-20 minutes.