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

  • 3 teaspoon ground cumin
  • 3 teaspoon ground coriander
  • 3 teaspoon sweet paprika
  • 2 teaspoon ground turmeric
  • 2 teaspoon ground cinnamon
  • 1 teaspoon sea salt flakes
  • 2 large red onions (600g)
  • 3 clove garlic, halved
  • 4 centimetre piece fresh ginger (20g), finely grated
  • 1/2 cup (125ml) extra virgin olive oil
  • 2 tablespoon water
  • 6 chicken marylands (2kg)
  • 1 small cauliflower (1kg), cut into large florets
  • 1 1/2 tablespoon pomegranate molasses
  • 3 bulbs baby fennel (390g), trimmed, each cut into 6 wedges
  • 1 cup (250ml) chicken stock
  • 280 gram sicilian green olives, flesh sliced from pits
  • 1 cup firmly packed fresh coriander (cilantro) sprigs


Moroccan roast chicken and cauliflower

  • 1Stir 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.
  • 2Preheat oven to 240°C.
  • 3Meanwhile, 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.
  • 4Reduce 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.
  • 5Serve chicken scattered with olives and coriander and with cauliflower.