Ingredients
Serves 4
1 cauliflower, cut into florets
2 red onions*, cut into wedges
8 skin-on, bone-in chicken thighs
330g cherry tomatoes
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp turmeric
½ tsp mild chilli powder
1/4 tsp ground cinnamon
¼ tsp allspice
3 tbsp olive oil
100g baby spinach
For the tahini sauce
2 red onions*, cut into wedges
8 skin-on, bone-in chicken thighs
330g cherry tomatoes
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp turmeric
½ tsp mild chilli powder
1/4 tsp ground cinnamon
¼ tsp allspice
3 tbsp olive oil
100g baby spinach
For the tahini sauce
25g (3/4oz) tahini
125g (4 1/2oz) low-fat natural yogurt
1/2 red chilli
30g fresh coriander
15g flat-leaf parsley
* If you do not have red onions try using white, brown or spring onions (scallions)
Method
1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the cauliflower florets, onion wedges, chicken thighs, tomatoes, spices and oil into a large roasting dish and mix well to combine.
2. Cover with foil and bake in the oven for 45 mins, then remove the foil and continue to bake for 25-30 mins, until the chicken is cooked through with no pink meat showing and the cauliflower is golden and tender.
3. Meanwhile, put all the ingredients for the tahini sauce into the small bowl of a food processor and blitz until smooth.
4. Stir the spinach into the roasting tin and let it wilt from the heat of the chicken and veg. Serve drizzled with the tahini sauce.
125g (4 1/2oz) low-fat natural yogurt
1/2 red chilli
30g fresh coriander
15g flat-leaf parsley
* If you do not have red onions try using white, brown or spring onions (scallions)
Method
1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the cauliflower florets, onion wedges, chicken thighs, tomatoes, spices and oil into a large roasting dish and mix well to combine.
2. Cover with foil and bake in the oven for 45 mins, then remove the foil and continue to bake for 25-30 mins, until the chicken is cooked through with no pink meat showing and the cauliflower is golden and tender.
3. Meanwhile, put all the ingredients for the tahini sauce into the small bowl of a food processor and blitz until smooth.
4. Stir the spinach into the roasting tin and let it wilt from the heat of the chicken and veg. Serve drizzled with the tahini sauce.
Each serving contains
Fat 30g Carbohydrate 14.5g Protein 24.5g Fibre 5.7g
Fat 30g Carbohydrate 14.5g Protein 24.5g Fibre 5.7g
From original idea here
For those who may prefer a vegetarian dish
Vegetable Stew - more details here
~ enjoy your day ~
image from google
All the best Jan
21 comments:
...I had to look up tahini.
Sure looks tasty!!!
Lovely food❤️
Free from fuss for the win.
Gracias por la receta . adoro la coliflor. Te mando un beso.
Love the spices in it. Thanks for sharing.
I would be very happy with that traybake without the chicken. Lots of my favourite flavours.
That looks a lovely one Jan.
I would love to eat it now!
Another tasty offering. Thank you, Jan.
God bless.
This looks delicious, Jan. Thanks for sharing the recipe with us.
Delicious
Sounds yummy, but takes such a long oven-time.
Oh, the parting pic! I have three lousy, pale poppies, that´s all.
Oh! casserole with chicken and cauliflower looks very appetizing. I must make it sometime.
Hugs and greetings:)
Spiced chicken sounds good!
hugs
Donna
that sounds interesting, we just had chicken thighs but they were very bland just baked with a little seasoning on them
This looks and sounds delicious!
I like all the seasonings.
Coffee is on, and stay safe.
Who wouldn't love a fuss-free recipe and for me GF is perfect. I love the look of the photo and the delicious sounding recipe.
Yum.
Sounds like it could get too spicy for me.
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