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Spiced Chicken & Cauliflower Tray Bake
This is great as a main dish, or skip the chicken and enjoy as a plant based side. The tahini dressing brings something special - pick up a jar and give it a try!
What you'll need
Enough for however many you're feeding, I cook for 2.
Fresh ingredients
- Chicken thighs
- Fresh parsley, optional
Everyday basics
- Cauliflower
- Lemons, juice of 1-2
Store cupboard
- Smoked paprika, 2 tsp
- Ground coriander, 2 tsp
- Olive oil, 5-6 tsp
- Maple syrup or honey, 1-2 tsp optional
- Salt & pepper
- Tahini, 1/3 cup
- Water, 1/3 cup
- Handful roast almonds, optional
What to do
- Pre-heat the oven 240 fan. Make the spiced oil:
In a medium sized bowl mix together the smoked paprika, ground coriander and a large pinch of salt with the olive oil. Set aside. - Separate the cauliflower into bite sized florets. Place on a baking sheet and drizzle with about ⅔ of the spiced oil and mix well - use your hands until the cauli is nicely covered. Bake in the oven for 10 mins.
- Slice the chicken into bite sized strips/ chunks and mix into the remaining spiced oil. Allow to marinate while the cauli is roasting.
- After 10 minutes, stir the cauli and scatter the chicken pieces amongst. Roast for another 10-15 minutes, stirring every 5-10 mins so it doesn't burn.
- Make the tahini dressing: Combine tahini, lemon juice and water with a tbsp or 2 of olive oil in a jar and whisk well to create a creamy sauce - I used the nutribullet for this, you could also use a stick blender.
- When the chicken & cauli are cooked, transfer to a serving dish, or straight to plate. Drizzle over as much dressing as you like and scatter with parsley and almonds, if using.
Steps along the way...
Sauce ingredients |
Prep the cauli
|
Marinate the chicken
Notes & tips
75 degrees this is the temperature at which chicken is cooked. Insert a food thermometer into the thickest part of the meat.
Side dish this is a versatile recipe - you can keep it vegan/ vegetarian by leaving out, or swapping the main protein.
Sweetness if you need an ultra low-carb recipe, omit the maple syrup/ honey.
Recipe by Jules Clancy from The Stone Soup. This link includes a 'how-to'make' youtube tutorial which you may find helpful.
