Chicken, Aubergine & Cauliflower Roast with Grains
Rated 3.0 stars by 1 users
Category
mains, chickenCuisine
British
Author:
Emily DavenportServings
4 servings
Prep Time
15 minutes
A mouthwatering Chicken, Aubergine & Cauliflower Roast with Grains recipe from the A Zest For Life Cookbook.
Ingredients
- Bulgur wheat with white and red quinoa (ready mixed) 175g (6oz), rinsed
-
Aubergine 1 (300g/11oz), trimmed and cut into 2cm (¾in) chunks
- Cauliflower 175g (6oz), cut into large florets
- Onion 1, peeled and roughly chopped
-
Diced chorizo 60g (2½oz)
- Chicken thighs 8, skin on, neatly trimmed
- Olive oil 2 tbsp
- Salt and freshly ground black pepper
- Hot chicken stock 600ml (1 pint)
- Pomegranate seeds 75g (3oz)
- Parsley good bunch, roughly chopped
-
Find this recipe in the A Zest For Life Cookbook
Directions
Preheat the oven to 180°C/160°fan/Gas 4.
Spread the rinsed grains in a roasting tin or large ovenproof dish. Add the aubergine and cauliflower, onion and chorizo. Place the chicken on top, skin side up. Drizzle with the oil and season well.
Pour the hot stock into the tin around the chicken. Roast for 45 minutes.
Stir the mixture and turn up the oven to 200°C/180°fan/Gas 6 for 10-15 minutes to brown the chicken skin.
To serve, sprinkle with pomegranate seeds and chopped parsley.
Recipe Note
Find more recipes like this in the A Zest For Life Cookbook.
Nutrition
Fat 19 grams, Saturated Fat 4 grams