Moroccan Chicken with Cauliflower Pilaf

SERVES 4 PREPARATION & COOKING 1 HOUR

8 chicken drumsticks 2 tablespoons Moroccan spice mix 2 tablespoons extra virgin olive oil 2 medium red onions, cut into wedges CAULIFLOWER PILAF 2 tablespoons extra virgin olive oil 400g can chickpeas, drained, rinsed 1 small cauliflower, stems finely

chopped, florets coarsely chopped ¹⁄ cup pistachios rind of 1 lemon, 3 sliced, chopped fresh flat-leaf parsley to serve

1. Preheat oven to 200°C. Oil two large, shallow oven trays and line with baking paper.

2. Place chicken, spice mix and half the oil in a large bowl. Toss to coat chicken in spice mix. Season.

3. Heat half the remaining oil in a large, deep frying pan over high heat. Cook chicken in batches for 3 minutes or until browned. Transfer to one of the trays.

4. Heat remaining oil in the same pan and cook onion, stirring occasionally, for 2 minutes or until softened slightly. Transfer to the remaining oven tray. Roast onion for 15 minutes and chicken for 25 minutes or until cooked through.

5. CAULIFLOWER PILAF. Heat oil in a large frying pan over high heat. Add chickpeas and cook, stirring occasionally, for 4 minutes or until they start to make a popping sound.

6. Process cauliflower in batches until finely chopped. Add to frying pan and cook, stirring occasionally, for 12 minutes or until cauliflower is just tender. Stir in pistachios and season to taste.

7. Serve pilaf topped with chicken and onion, sprinkled with lemon rind and parsley.