Our chef Mimi is a bit of a cauliflower fanatic and in her opinion there’s no better way to cook this cloud shaped veg than roasting! “It’s so pretty when it’s all golden from the oven with the turmeric,” she says. She’s totally right, give this dish a go and it’ll be a vibrant feast for your eyes and for your taste buds.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Chicken Stock Pot
Couscous(ContainsCereals containing Gluten)
Pre-heat your oven to 200 degrees. Cut the onion in half through the root, peel and chop into roughly 1cm pieces. Peel and grate the garlic. Quarter the apricots. Separate the cauliflower into florets. Cut the chicken into roughly 2cm pieces.
Put your cauliflower on a baking tray, sprinkle over the turmeric, drizzle over some olive oil and give the tray a good shake so the cauliflower is coated. Leave the tray to the side (you’ll cook the cauliflower later).
Pour the water into a pot (amount listed above), put on medium-high heat and bring to a boil with half the chicken stock pot. Once boiling, add the couscous and put a lid on. Take the pot off the heat and leave to the side until everything is ready. Tip: The couscous will absorb the stock!
Put your cauliflower in the oven to cook for 15-20 mins until slightly crispy.
Put a large frying pan on medium heat and add a drizzle of olive oil and your chicken. Add a pinch of salt and a good grind of black pepper and cook the chicken for 4-5 mins until slightly browned on the outside. Tip: The chicken doesn’t have to be completely cooked at this stage as we will cook it later in the tagine! Remove the chicken from the pan onto a plate. Tip: Cook the chicken in batches if you need to as you don’t want to stew it, you want to fry it!
Once your chicken has been removed from the pan, add another splash of olive oil to the pan along with the onions (no need to wash up!). Reduce the heat to medium and cook the onions for 5 mins until soft. Tip: If they start to colour slightly, don’t worry, just add a splash of water to the pan!
When your onions have been cooking for 5 mins, add in the garlic and ras-el-hanout and cook for 1 minute before adding your chicken, apricots, chopped tomatoes and the rest of the chicken stock pot. Refill each tomato tin a quarter with water and add this in too. Season with a pinch of salt and a good grind of black pepper and bring to a gentle bubble. Stir everything together and leave to bubble away for 10 mins.
While your tagine is cooking, remove the shells and roughly chop the pistachios.
When everything is ready, fluff up your couscous with a fork and spoon into bowls, top with a portion of tagine and your turmeric roasted cauliflower and sprinkle over your pistachios. Enjoy!