Chicken, Aubergine & Cauliflower Roast with Grains
A mouthwatering Chicken, Aubergine & Cauliflower Roast with Grains recipe from 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
Instructions
1
Preheat the oven to 180°C/160°fan/Gas 4.
2
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.
3
Pour the hot stock into the tin around the chicken. Roast for 45 minutes.
4
Stir the mixture and turn up the oven to 200°C/180°fan/Gas 6 for 10–15 minutes to brown the chicken skin.
5
To serve, sprinkle with pomegranate seeds and chopped parsley.
