1 Preheat the oven to 200oC, gas mark 6. Heat the oil in a frying pan and sauté the onion, garlic and ginger on a low heat for 8–10 minutes until the onion is translucent.
2 Add the saffron, preserved lemon and chicken thighs, cover and cook until the chicken is lightly golden – this should take around 10 minutes.
3 Add the chicken stock, cover and bring to the boil, then turn down the heat and simmer for 20 minutes.
4 In a separate pan, heat a little oil and lightly sauté the chicken breasts until they are lightly golden. Add them to the pan with the thighs and simmer until the chicken is cooked through, with no pink meat and the juices run clear. Sprinkle with coriander.
5 While the chicken is cooking, prepare the cauliflower rice. Remove the outer leaves of the cauliflower and separate the florets from the stalk. Place the stalk in a food processor and blitz until it resembles rice, then place in a bowl. Repeat with the florets, and add to the bowl with the salad onions, raisins, lemon juice, rapeseed oil and seasoning. Mix well.
6 Place a large piece of tin foil on a baking tray – it needs to be big enough so that you can fold the sides over and seal the cauliflower inside. Place the cauliflower mixture on the foiled tray and fold over the sides, making sure it’s sealed well. Place the baking tray in the oven and cook for 20 minutes.
7 Sprinkle with the toasted cauliflower seeds, and serve with the chicken, garnished with a wedge of lemon.