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Moroccan-Roast-Chicken-and-Cauliflower-Salad_2-1

Moroccan Roast Chicken and Cauliflower Salad


  • Author: The 4 Blades
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6

Description

For a satisfying salad, you really can't do better than this tasty Moroccan number. Completely delicious, a gorgeous range of textures and so incredibly satisfying. It's actually quite easy to make, as you simply roast the chicken with the cauliflower and off you go!

Recipe Tester Feedback: “It's SO good. It's the perfect family summer dinner, and enough for lunch the following day. Win!” –Annie

No: Gluten / Egg / Nuts
Contains: Dairy
*Variations: Can be made without Dairy


Ingredients

Cauliflower mix:

  • paprika – 2 tsp
  • cumin – 1 tsp, ground
  • garlic granules – 1 tsp
  • salt flakes – 1 tsp
  • olive oil – 20g
  • cauliflower – 1 small head, cut into bite-size florets (approx. 450g)

Chicken mix:

  • paprika – 2 tsp
  • cumin – 1 tsp, ground
  • garlic granules – 1 tsp
  • salt flakes – 1 tsp
  • olive oil – 20g
  • chicken thigh – 700g, each cut into 2-3 pieces

Salad:

  • pistachios – 75g, toasted
  • rocket – 120g
  • pomegranate – 1
  • yoghurt – 1/2 cup, natural Greek (*omit for DF)

Instructions

  1. Preheat oven to 180C.

Cauliflower mix:

  1. Add paprika (2 tsp), cumin (1 tsp), garlic granules (1 tsp), salt flakes (1 tsp), oil (20g) and cauliflower (450g) to the bowl. Combine Reverse+Speed 2 / 5 seconds, or until well coated.
  2. Put the seasoned cauliflower florets around the outer edge of the roasting pan.

Chicken mix:

  1. Add paprika (2 tsp), cumin (1 tsp), garlic granules (1 tsp), salt flakes (1 tsp), oil (20g) and chicken thigh pieces (700g) to the bowl. Combine Reverse+Speed 2 / 5 seconds, or until well coated.
  2. Put the chicken pieces in the centre of the roasting pan, in the middle of the cauliflower. Cover with aluminium foil and bake for 30 minutes.
  3. If you have raw pistachios (75g), toast them on a frying pan over a medium heat now.
  4. After 30 minutes, remove the roasting pan from the oven and shut the door. Remove the aluminium foil from the roasting pan and move the chicken pieces around with tongs. Bake uncovered for another 20 minutes.

Salad:

  1. Prepare your salad dish by laying rocket (120g) along the bottom.
  2. Cut the pomegranate (1) in half horizontally along its equator (i.e. don’t cut through the spiky bit at the top, cut the opposite way along the middle). Spread your fingers and lay the cut side of the pomegranate on your fingers. Have a bowl in front of you and, with a wooden spoon, bash the arils from the pomegranate into the bowl. You need to bash hard, and you may need to manually remove some. Take out any pieces of pith that fall into the bowl. Do this for the other side too.
  3. Layer your chicken and cauliflower pieces over the rocket.
  4. Sprinkle toasted pistachios (75g) over the top.
  5. Take 2 Tbsp of the jus that will have formed in the roasting pan and stir through yoghurt (1/2 cup). Drizzle over the top of the chicken. You don’t need to use it all – you can set some aside for serving.
  6. Top with the pomegranate arils. Again, you don’t need to use them all. It will depend on the size of your salad dish. Set any remaining aside for serving.

Notes

Cannot be frozen

Keywords: Free Thermomix Recipes, LCHF, Lower Carb, Lunch & Dinner Thermomix Recipes, Thermomix Side Dishes

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