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.
Moroccan roast chicken and cauliflower



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.