MOROCCAN CHICKEN WITH CAULIFLOWER PILAF

SERVES 4 PREP + COOK 1 HOUR

8 chicken drumsticks (1.2kg) 2 tbsp Moroccan spice mix 2 tbsp extra-virgin olive oil 2 medium red onions (340g), cut into wedges 4 wedges preserved lemon, flesh removed, one thinly sliced ½ cup loosely packed fresh flat-leaf parsley leaves CAULIFLOWER PILAF 2 tbsp extra-virgin olive oil 400g can chickpeas, drained, rinsed 1 small cauliflower (1kg), stems chopped finely, florets chopped coarsely ¹⁄3 cup (45g) pistachios ¼ cup coarsely chopped fresh flat-leaf parsley

1 Preheat oven to 200°C/180°C fan. 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, 3 mins or until browned. Transfer to one of the trays.

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

5 CAULIFLOWER PILAF Heat oil in a large frying pan over high heat, cook chickpeas, stirring occasionally, 4 mins or until they start to make a popping sound. Meanwhile, process cauliflower, in batches, until finely chopped. Add to frying pan. Cook, stirring occasionally, 12 mins or until cauliflower is just tender. Stir in remaining ingredients. Season to taste.

6 Serve pilaf topped with chicken and onion and sprinkled with preserved lemon and parsley.