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Chicken, Aubergine & Cauliflower Roast with Grains
Emily Davenport
4 servings
15 minutes
British
mains, chicken
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.