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Moroccan sticky roast chicken thighs with spiced cauliflower & squash
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400g butternut squash, cut into 3cm cubes
2 tbsp olive oil, plus extra for drizzling
140g red onion, cut into wedges
8 free range chicken thighs
2 tsp ras el hanout
2 tsp clear honey
300g cauliflower, cut into bitesized florets
2 tbsp chopped coriander leaves, to serve
1. Preheat the oven to 200°C, gas mark 6. Place the squash in a large roasting tin, drizzle with a little oil, season and roast for 10 minutes. Tuck the red onion and chicken thighs among the squash.
2. Mix the ras el hanout, juice of 1/2 lemon, 2 tbsp oil and honey together with seasoning in a small jug and drizzle over everything in the tin. Tuck the remaining lemon half into the tin.
3. Roast in the oven for 30 minutes. Add the cauliflower, drizzle with a little more oil and roast for another 15 minutes, or until the chicken skin is golden and the juices run clear when a skewer is inserted into the thickest part of the thigh, and the cauliflower is tender.
4. Divide the chicken and vegetables among 4 plates. Squeeze the roasted lemon over the top and scatter with coriander to serve.
Cook’s tip If you’ve got squash left over, cut it up and freeze. You can then use it to make soup another day.
Typical values per serving:
This recipe was first published in Thu Jan 02 11:48:45 GMT 2020.