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1
Combine the spices in a dry saute pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so.
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2
Transfer to a bowl, and allow to cool.
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3
Preheat oven to 350.
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4
Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.
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5
Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side.
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6
Core the tomatoes, and score an X on their bottoms.
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7
Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water.
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8
Boil the tomatoes for 20 seconds, and chill them in the ice water as well.
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9
Remove the cauliflower when it is cold, and pat the florets dry.
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10
Peel the skin off the tomatoes, then cut them into quarters lengthwise.
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11
Trim away the seeds to make petals.
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12
Heat the remaining olive oil in a large saute pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned.
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13
Remove the chicken to a large Dutch oven or tagine pot.
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14
Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken.
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15
Reduce heat below the pan, and add the onion, garlic, ginger and saffron.
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16
Cook, stirring, until the onions are translucent, approximately 5 minutes.
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17
Add tomato paste and chicken stock, and simmer until reduced by 1/3.
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18
Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes.
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19
Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through.
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20
Serve the chicken in the pot, garnished with the cilantro leaves, with couscous.
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21
Reserve remaining spice mix for the next batch or another use.
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22
It keeps well in a sealed container.
