Chicken roasted with cauliflower, aubergines, raisins, pine nuts & capers
A simple, sharing dish from Diana Henry. Can be served with couscous or her spinach and saffron orzo.
- Serves4
- CourseMain meal
- Prepare15 mins
- Cook45 mins
- Total time55 mins
Ingredients
- 1 medium cauliflower, trimmed
- 2 medium aubergines, roughly cut into chunks about 2.5cm square
- 5 tbsp extra virgin olive oil
- 8 chicken thighs, skin on and bone in, or a mixture of thighs and drumsticks
- Pinch chilli flakes (optional)
- 25g raisins
- 1 tbsp salted capers, soaked in water and rinsed
- 15g pine nut kernels
- ½ lemon, juice
- 4 sprig/s mint, leaves torn
Method
Heat the oven to 200ºC, gas mark 6. Break the cauliflower into florets until the core remains. Keep this for something such as soup.
Put the florets and the aubergines into a roasting tin where they can sit in a single layer. Season all over and add ½ the olive oil. Stir everything together, then put into the oven and cook for 10 minutes.
Trim the chicken pieces of any excess skin and put them on top of the vegetables, turning the vegetables around. Drizzle with the remaining olive oil, sprinkle with the chilli flakes, if using, and season each piece. Return to the oven and cook for 30-35 minutes more – turning the vegetables over if they get too dark – until the chicken is cooked through, the juices run clear and there is no pink meat.
Scatter over the raisins, capers and pine nuts 10 minutes before the end of cooking time. When cooked, transfer the chicken and vegetables to a broad shallow serving bowl – hot, ideally – and scatter on the lemon juice and mint. Serve with couscous or spinach and saffron orzo.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,002kJ/ 721kcals |
|---|---|
Fat | 48g |
Saturated Fat | 9.6g |
Carbohydrates | 14g |
Sugars | 11g |
Fibre | 7.1g |
Protein | 55g |
Salt | 0.7g |