Spiced without being spicy this roasted cauliflower & succulent grilled marinated chicken is a surefire winner winner chicken dinner the whole family can enjoy. Best served platter style with a crunchy green salad, lightly steamed sweet corn & good conversation 🤍
For the curry~spiced cauliflower:
- 1 whole organic cauliflower, chopped into florets (keep the leaves separate!)
- 1 generous TSP organic curry powder, plus an additional pinch of organic turmeric powder (optional, but adds a nice depth of colour & flavour!)
- A generous drizzle of organic coconut oil
- Big pinch of sea~salt flakes
Method:
Preheat your oven to 200c
Line a baking tray with baking paper. Place the cauliflower florets in a large mixing bowl, sprinkle with curry powder, coconut oil & the sea~salt. Using your fingers, rub the spice mix over the cauliflower until evenly coated.
Gently tip the spiced florets onto the baking paper. Rub the cauliflower leaves in the remaining spice rub in the mixing bowl so no flavour goes to waste, before adding them to the baking tray.
Pop into the preheated oven & cook for approx 15 minutes. Remove from the oven & turn gently, before returning for a further 10 minutes of roasting.
Leave to cool for a few moments before piling onto a serving platter ! Any leftovers are absolutely delicious served cold ! 🤍
For the coconut~spiced chicken:
- Approx 1kg organic chicken breasts or thighs
- Juice of 1 organic lemon
- 5 TBS organic coconut aminos
- 2 TBS organic coconut sugar
- 1 TBS organic EVOO (or coconut oil)
- Generous dash of organic garlic powder
- Generous dash of organic dried herbs - thyme / oregano / rosemary / sage
- Freshly ground black pepper
Combine all marinade ingredients into a large non~metallic bowl (glass or ceramic is best!) & whisk with a fork until the coconut sugar has dissolved.
Add the chicken pieces & coat evenly in the marinade, before placing in the fridge. Ideally the chicken should marinate overnight, but if you’re not that organised or doing a last minute dinner dash, it’s no worries. An hour or so in the marinade will still infuse the meat !
Preheat your bbq to medium heat ~ be careful not to get it too hot as the sugar in the marinade will burn instead of caramelise.
Place the chicken on the hot plate, discarding any excess marinade left in the bowl. Cook the chicken pieces until cooked through & the marinade has formed a deep golden brown crust. Allow to rest for 5 ~ 10 minutes before serving.
Image & Recipe by Jessica Bull
