kitchen | moroccan spiced roast chicken & cauliflower barley salad

This recipe just dropped into my inbox and it looks too delicious not to share!

It’s a beautiful, seasonally transitional dish, perfect for a long lazy weekend lunch or relaxing evening meal. Who can go past the fragrant Morrocan spices? I certainly cant!

timthumbMoroccan Spiced Roast Chicken with Cauliflower & Barley Salad

Ingredients:

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • ¼ tsp ground cinnamon
  • pinch saffron threads
  • ½ tsp dried chilli flakes
  • ½ tbsp sea salt flakes
  • 2 tbsp olive oil
  • 1.6kg whole chicken, halved
  • 1½ cups barley
  • 3 cups chicken stock
  • 1 small head cauliflower, sliced
  • 1 red onion, thickly sliced
  • ½ cup green Sicilian olives
  • ¼ cup parsley leaves, chopped
  • 2 spring onions, sliced

For the dressing:

  • ¼ cup tahini
  • 2 tbsp olive oil 
  • ¼ cup water
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 garlic clove, crushed
  • 2 tsp honey
  • ⅔ cup parsley leaves

Method:

To make the green tahini dressing, place tahini, oil, water, vinegar, lemon juice, garlic, honey, salt and freshly ground black pepper in the bowl of a small food processor. Process until combined.

Add parsley leaves and process until just combined.
Set aside.

Place cumin, coriander, paprika, cinnamon, saffron, chilli, salt and olive oil in a bowl and mix well to create a paste.  Rub the paste into the chicken halves and refrigerate for 3-4 hours.

Preheat the oven to 180°C. Place barley and chicken stock into a deep oven tray and bake for 30 minutes.

Add cauliflower, onion, olives and chicken halves to the pan. Increase the oven temperature to 200°C and roast for a further 40 minutes or until chicken is tender.

Stir parsley and spring onions through the barley and cauliflower mix.

Serve the barley and cauliflower salad with the Morrocan spiced roast chicken and tahini dressing on the side.

Serves 4

***

courtesy of Mindfood Magazine.

 

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