One Pan Spiced Chicken & Cauliflower

Recipe by Marianne Harold

One pan spiced chicken and cauliflower is a great dish to prepare when you are short of time and are looking for something quick and easy and satisfying.  Full of protein, fibre and good fats it ticks a lot of nutrition boxes as well as being full of flavour and texture.  I usually serve this with a big mixed salad and will drizzle with tahini sauce or pesto depending on what I have.

Ingredients:

avocado oil for cooking (or extra virgin olive oil if you prefer)

4 free range chicken thighs, cut into thin strips

1/2 – 1 head of cauliflower, cut into small florets

6 spring onions, roughly chopped

1 teaspoon of cinnamon powder

1 heaped teaspoon of ras-el-hanout (moroccan spice mix)

pinch of chilli flakes

1/2 cup chopped fresh coriander or other herb of choice (dill is nice here)

1/4 cup lightly toasted pepita seeds

Himalayan salt, ground black pepper

Pesto if preferred or more convenient than tahini sauce

Tahini Sauce:

1 tablespoon of organic tahini

1 tablespoon of plain greek yoghurt

salt to taste

1 tablespoon of water

Blend all ingredients

Method:

• Preheat oven to 175 deg C
• In a bowl place cauliflower, ras-el-hanout, a pinch of salt and 1 tablespoon of avocado oil.
• Mix well, then place on an oven tray and cook in oven for approximately 20 minutes or until cooked through and slightly brown on top.
• While cauliflower is cooking, place some avocado oil in a frypan and gently saute spring onions until transluscent.
• Then gently fry cinnamon powder and chilli flakes for a few minutes.
• Add sliced chicken and fry together.
• Place chicken and cauliflower into a serving bowl, drizzle or dollop with tahini sauce or pesto.
• Spinkle with fresh chopped herbs and toasted pepitas.

 

Serves 2