Roast cauliflower with saffron and bay leaves and crispy chicken
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Main
Method
Preheat the oven to 200°C/gas mark 6.
Slash the chicken drumsticks. Drizzle with a little extra virgin olive oil. Season with salt and pepper. Sprinkle with chopped rosemary, toss and arrange in a single layer in a roasting tin.
Roast for 30–45 minutes, depending on size, while you prepare the cauliflower.
Put the saffron into a little bowl, cover it with a couple of teaspoons of boiling water and leave it to steep. Put the cauliflower, onions, chilli flakes and bay leaves into a bowl and season with salt and pepper.
Once the saffron has steeped, add to the cauliflower mixture with the drained sultanas and almonds. Transfer to the roasting tin and cover loosely with parchment paper to protect from burning. Bake for 20 minutes.
Remove the parchment and roast for a further 10–15 minutes until the edges are nicely caramelised, the cauliflower is tender and the chicken is cooked. Turn into a shallow serving dish.
Sprinkle with the chopped parsley and spring onion. Serve.
From One Pot Feeds All by Darina Allen
Ingredients
4–8 organic, free-range chicken thighs or drumsticks, depending on size
Extra virgin olive oil
½ –1 tsp rosemary, chopped
2 pinches of saffron strands
1 large or 2 small cauliflowers (approx. 1kg), leaves snapped off*, head broken into small florets, stalk roughly chopped
2 medium onions, finely sliced
1 tbsp pul biber or a good pinch of dried chilli flakes
3 bay leaves
50g sultanas, soaked in hot water to plump up
50g almonds, coarsely chopped
Flaky sea salt and freshly ground
Black pepper
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To serve:
2 tablespoons roughly chopped flat-leaf parsley
4 spring onions, sliced on the diagonal
Method
Preheat the oven to 200°C/gas mark 6.
Slash the chicken drumsticks. Drizzle with a little extra virgin olive oil. Season with salt and pepper. Sprinkle with chopped rosemary, toss and arrange in a single layer in a roasting tin.
Roast for 30–45 minutes, depending on size, while you prepare the cauliflower.
Put the saffron into a little bowl, cover it with a couple of teaspoons of boiling water and leave it to steep. Put the cauliflower, onions, chilli flakes and bay leaves into a bowl and season with salt and pepper.
Once the saffron has steeped, add to the cauliflower mixture with the drained sultanas and almonds. Transfer to the roasting tin and cover loosely with parchment paper to protect from burning. Bake for 20 minutes.
Remove the parchment and roast for a further 10–15 minutes until the edges are nicely caramelised, the cauliflower is tender and the chicken is cooked. Turn into a shallow serving dish.
Sprinkle with the chopped parsley and spring onion. Serve.
From One Pot Feeds All by Darina Allen
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