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
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.
If you can’t find ready diced chorizo you can buy a chunk of chorizo sausage and cut it into small dice. Good quality (homemade) stock is best for this dish. Check that there is still stock in the roasting tin when you stir the mixture and turn up the heat. Add boiling water if necessary.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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