I don’t normally like fruit in my savoury dishes, but if I combine it with two of my favourite spices, cumin and coriander, then I don’t mind so much! The fennel adds a nice flavour as well. Cauliflower ‘cous cous’ is super easy to make, and a great low-carb and grain-free option. I happen to love cauliflower, though certain people I live with aren’t so fond of it. Luckily they liked this!
Ingredients – serves 4
1 tbsp. butter
1 tbsp. coconut oil
1kg chicken thighs and drumsticks
1 red onion, thinly sliced
1 fennel bulb, thinly sliced
2 cloves garlic, finely diced
2 tsp ground coriander
2 tsp ground cumin
1/2 cup chicken stock
1/2 can of apricots (or use fresh if you’re lucky enough to have them!)
Salt and pepper
1 head of cauliflower
1 tbsp. Coconut oil
1/4 tsp turmeric
2-3 threads of saffron, if you have it
Preheat oven to 160°C. Heat the oil and butter in a frying pan. Once it is sizzling hot, fry the chicken skin-side down for 5 minutes, until the skin is crispy and brown. Place the chicken in a large casserole dish. Turn the heat down slightly and add the onion and garlic and sauté until soft. Add the fennel, the coriander and cumin and stir well. Pour in the chicken stock, add the apricots and bring to a simmer.
Pour this mix into the casserole dish with the chicken, and place in the oven. Bake for 1 hour.
To make the cauliflower couscous: chop the cauliflower into small pieces, then place into a blender or food processor. Blitz until the pieces resemble couscous. It’s easier to do in small batches rather than all at once! Heat the oil in a frying pan, and gently fry the cauliflower with the saffron and turmeric for ten minutes until slightly soft.
Serve the apricot chicken along with the couscous and some vegetables.