Name: Moroccan roast chicken and cauliflower
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
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

Moroccan roast chicken and cauliflower

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.

Serves 4

Prep

10M

Cook

50M

Marinate

Total

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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

Method

1.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.

2.Preheat oven to 240°C.

3.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.

4.Reduce oven temperature to 200°C.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.

5.Serve chicken scattered with olives and coriander and with cauliflower.

Serve with Greek-style yoghurt.
Note

Women's Weekly Food

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