2 tbsp ghee
1 large onion, diced
2 large garlic cloves, chopped
1/2 small head cabbage, chopped
2 tbsp chicken broth
1 1/2 cup chaos cut carrots, lightly steamed
1 head of cauliflower, separated into florets and food processed into couscous like grains
1 capsule saffron
1/2 cup chicken broth
1 whole chicken, quartered and seasoned with salt and pepper
1 tbsp paprika
1 tsp each, ground coriander, cumin, cinnamon and turmeric
2 tbsp olive oil
1 onion, minced
3 garlic cloves, minced
1 inch piece ginger, minced
1 can diced tomatoes
1 cup chicken broth
1 tbsp honey
1 tsp lemon
To make the couscous: Cook the onions and garlic in the ghee until the onions are translucent. Add the cabbage and saute for about 3 minutes, then add the chicken broth, cover and steam until the cabbage is tender. Mix in the carrots, cauliflower, saffron, salt and pepper. Add the the 1/2 cup of chicken broth and steam for 10-15 minutes. Sprinkle with pomegranate seeds before serving.
For the chicken: Mix together the paprika, coriander, cumin, cinnamon and tumeric, then rub into the chicken. Brown the chicken in the olive oil, then remove from the pan and put into the bottom of a tajine. Add the onion, garlic and ginger to the pan and saute until the vegetables are soft. Add the tomatoes, chicken broth, honey and lemon. Bring to a boil and reduce for about 5 minutes, then pour over the chicken.
Place the chicken into a 400 F oven and cook covered for 1 hour.