Moroccan Roast Chicken and Cauliflower
Main
Ingredients
3 teaspoon ground cumin
3 teaspoon ground coriander
3 teaspoon sweet paprika
2 teaspoon ground turmeric
2 teaspoon ground cinnamon
1 teaspoon sea salt flakes
2 large red onions (600g)
3 clove garlic halved
4 centimetre piece fresh ginger (20g) finely grated
1/2 cup (125ml) extra virgin olive oil
2 tablespoon water
6 chicken marylands (2kg)
1 small cauliflower (1kg) cut into large florets
1 1/2 tablespoon pomegranate molasses
3 bulbs baby fennel (390g) trimmed, each cut into 6 wedges
1 cup (250ml) chicken stock
280 gram sicilian green olives flesh sliced from pits
1 cup firmly packed fresh coriander (cilantro) sprigs
1 cup Greek-style yoghurt
Description
Get spiced with this Moroccan roasted style chicken and cauliflower. Scatter olives and coriander over chicken and serve with a ramekin of greek-style yoghurt.
10 mins preparation
50 mins cooking
1 hr marinating
Directions
Stir ground spices and salt in a small frying pan over medium heat 2 minutes or until fragrant and lightly toasted; transfer to a food processor bowl.
Roughly chop 1 onion. Add to the food processor bowl with garlic, ginger, 1/3 cup oil and the water; process until a smooth paste forms.
Preheat oven to 240°C/460F.
Meanwhile, place cauliflower on an oven tray lined with baking paper.
Drizzle with remaining olive oil and pomegranate molasses, season and toss well to combine, spread into a single layer.
Bake 18 minutes or until browned and almost tender. Set aside.
Reduce oven temperature to 200°C/390F. Thinly slice remaining onion. Place in a large roasting pan with fennel.
Place marylands with marinade, skin-side up on top, pour in stock; roast 30 minutes.
Return cauliflower to oven and roast 5 minutes or until heated through and chicken is cooked through.
Serve chicken scattered with olives and coriander and with cauliflower.
Notes
Serve with Greek-style yoghurt.