Moroccan Chicken Leg Tagine With Cauliflower Pilaf
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Moroccan Chicken Leg Tagine With Cauliflower Pilaf
Recipe by Courtney Roulston
Ingredients
2 tbsp Squeaky Gate extra virgin olive oil
1 brown onion, sliced
2 cloves garlic, sliced
1 tbsp fresh ginger, julienne
1 long red chilli, sliced
¼ bunch coriander, stems finely sliced and leaves picked
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
½ tsp whole fennel seeds
½ tsp ground cardamom
2 small cinnamon quills
600ml Coles low salt chicken stock
1 tbsp honey
12 Coles free range chicken drumsticks
400g can Coles chickpeas, drained
¼ cup slivered almonds, toasted to garnish
Raco frypan
cauliflower rice salad
4 cups grated raw cauliflower
2 small zucchini, grated
½ cup flat leaf parsley, chopped
zest and juice of ½ lemon
Method
Pre-heat oven to 180 degrees.
Heat the extra virgin olive oil in a frying pan over a medium heat. Cook the onion with a pinch of sea salt for 1-2 minutes. Add in the garlic, ginger, coriander stems and chilli and cook for a further 2 minutes. Add in the ground spices, fennel seeds and cinnamon and cook for 2 minutes, or until the spices are fragrant. Pour in the stock and add honey then season with black pepper.
Arrange the chicken drumsticks and chickpeas into a deep-sided oven tray and pour over the sauce.
Cook in the oven at 180 for 45 minutes.
Combine salad and serve on a share platter along side tagine.
