Moroccan chicken with cauliflower pilaf 

This Moroccan chicken with cauliflower pilaf is a beautiful fragrant dish.

Pilaf or pilau is a dish in which rice is normally cooked in a broth, in this recipe, went for a cauliflower, which is a healthier option, but just as tasty.

Make sure to drizzle the pan sauces over the pilaf before serving.

SERVINGS
4
ACTIVE TIME
10 MINUTES
TOTAL TIME
30 MINUTES
LEVEL
EASY

INGREDIENTS

 

chicken portions
red onions, cut into wedges
food4four Moroccan spice mix
1 teaspoon salt, to taste
2 tablespoons olive oil
½ cup yoghurt, for serving

FOR THE PILAF
dahl
olive oil
chickpeas, drained and rinsed
cauliflower, grated or chopped in a food processor
butter (optional)
flat leaf parsley

METHOD

Prepare all your ingredients.

Preheat the oven to 220C.

Place the chicken, onion, spice, salt and olive oil in a bowl and toss to coat. Tip it on an oven tray in a single layer and roast for 25-30 minutes or until done.

Meanwhile, bring a small saucepan with salted water to the boil. Stir in the dahl and cook for 20 minutes or until tender to your taste. Drain well.

Heat a large saucepan over medium-high heat. Add the olive oil and fry the chickpeas for 2 minutes. Add the cauliflower, dahl and butter. Season well with salt and ground black pepper. Stir to combine and cook, stirring for 5 minutes or until heated through. Season to taste. Remove from the heat, stir in the parsley and tip into a serving dish, place the chicken and onion on top and drizzle with pan juices. Serve with yoghurt on the side.

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