Braised chicken thighs with Moroccan spices

Ingredients for 4 persons:

500 grams of chicken thighs

1 small cauliflower

1 red pepper

1 clove garlic

2 stalks celery

Bunch of fresh coriander

1 green pepper

1 sweet onion

Olive oil

2 tablespoons Ras el Hanout

1 cube vegetable stock

Marinate the chicken thighs in a bowl with 2 tablespoons olive oil, 2 tablespoons of Ras el Hanout, black pepper and sea salt. Rub it in thoroughly so that the chicken is marinated. Place the bowl with marinated chicken in the refrigerator for 1 or 2 hours. Heat a frying pan without oil and empty the bowl in the pan. Shortly fry the chicken on a high fire until it is brown and than put it on a low heat. Pour 200 ml of broth and put the lid on the pan. Regular reverse and if necessary add broth until the chicken is tender and falling apart. Pull the chicken apart with two forks and turn up the heat. Add the chopped pepper, celery, bell pepper, garlic, coriander and onion. Properly stir-fry everything. Meanwhile crumble the cauliflower in a food processor. When the vegetables are cooked but still crisp, add the cauliflower crumbs. Stir it thoroughly. Scatter some coriander leaves and a delicious meal is ready!