DANIEL BOULUD'S CHICKEN TAGINE

Steps:

• Combine spices in a dry saute pan set over low heat, and toast them gently about 2 minutes. Preheat oven to 350. Season the chicken with salt, pepper, and 2 Tbsp. of the spice mix, along with 2 Tbsp olive oil. Bring a large pot of salted water to boil over high heat, and set a large bowl of ice water to the side. Core the tomatoes and score with an X on bottoms. Boil the cauliflower florets for 3 minutes, then submerge them in the ice water. Remove the cauliflower when it is cold, and pat dry. Boil the tomatoes for 20 seconds, then chill them in the ice water. Peel the tomatoes , then cut them into quarters lengthwise, trimming away the seeds. Heat the remaining olive oil in a large sauté pan and set over medium heat. Sear the chicken in batches until brown. Remove the chicken to a large dutch oven. Remove all but 2 Tbsp of fat, then return it to the heat and brown the cauliflower. Add the cauliflower to the chicken. Reduce heat and add the onion, garlic, ginger and saffron. Cook stirring, until the onions are translucent, approximately 5 minutes. Add tomato paste and chicken stock and simmer until reduced by 1/3. Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. Remove and stir in the tomatoes, preserved lemon and olives. Cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. Serve the chicken in the pot, garnished with the cilantro leaves, with couscous.