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  • The Australian Women’s Weekly Food

    Sustainable suppers

    Oct 02, 2022 4 minutes

    Moroccan chicken & cauliflower pilaf

    PREP + COOK TIME 1 HOUR SERVES 4

    2 tablespoons Moroccan spice mix
    2 tablespoons extra virgin olive oil
    8 chicken drumsticks (1.2kg)
    2 medium red onions (340g), cut into wedges
    4 wedges preserved lemon, flesh removed, 1 wedge sliced thinly
    ½ cup loosely packed fresh flat-leaf parsley leaves

    CAULIFLOWER PILAF

    2 tablespoons extra virgin olive oil
    400g canned chickpeas, drained, rinsed
    1 medium cauliflower (1kg), stems chopped finely, florets chopped coarsely
    ⅓ 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; line with baking paper.

    Combine spice mix and half the oil in a large bowl; add chicken, toss to coat. Season.

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