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Chicken, Aubergine & Cauliflower Roast with Grains

Chicken, Aubergine & Cauliflower Roast with Grains

A mouthwatering Chicken, Aubergine & Cauliflower Roast with Grains recipe from A Zest For Life cookbook.



Chicken, Aubergine & Cauliflower Roast with Grains

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.

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