Moroccan chicken and cauliflower one pot recipe
Let the oven do the work for you with this delicious one-pot recipe that cooks tender chicken thighs, rice and plenty of veg together for a hearty family supper. Given a fresh Moroccan twist with aromatic spices and juicy dried fruit, this makes the perfect hassle-free winter warmer.
See method- Serves 4
- 10 mins to prepare and 1 hour to cook
- 769 calories / serving
Ingredients
- 225g basmati rice
- 1 onion, sliced
- 1 cauliflower (about 350g), cut into small florets
- 3 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp fennel seeds
- 1 tsp ground coriander
- ½ orange, zested and juiced
- 75g dried apricots, chopped
- 75g raisins, chopped
- 100g curly kale
- 2 tbsp olive oil
- 1 reduced salt chicken stock cube, made up to 650ml
- 8 skin-on, bone-in chicken thighs
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Shop ingredientsEach serving contains
- Energy
- 3225kJ 769.0kcal
- Fat
- 36g
- Saturates
- 11g
- Salt
- 1.7g
- Sugars
- 27g
of the Reference intake
Carbohydrate 78.5gProtein 38.5gFibre 4.2g
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Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the rice, onion, cauliflower, garlic, spices, orange zest and juice, dried fruit and kale into a large, shallow ovenproof dish. Drizzle over 1 tbsp oil, season with black pepper, then mix. Pour over the stock and put the chicken on top. Drizzle over the remaining oil and cover.
- Cook in the oven for 20 mins. Remove the lid, then cook for a further 35-40 mins, until the rice is tender and the chicken is golden and cooked through.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
