Moroccan chicken and cauliflower one pot

"Let the oven do the work for a delicious dinner as tender chicken thighs, rice and plenty of veg cook slowly together in this hearty one-pot recipe. Given a fresh Moroccan twist with aromatic spices and juicy dried fruit, this is a perfect winter warmer."
Prep time:
10 min
Cook time:
1 hr
Servings:
4 people

Health Score

High
Medium
Low
7.5 / 10
Medium score

Glycemic Index

Index
49
Low
Load
42
High

Nutrition per serving:

Calories964.70 kcal48%
Fat48.85 g70%
Carbs84.53 g33%
Sugars26.39 g29%
Protein49.58 g99%
Sodium256.21 mg13%
Fiber7.25 g26%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
49
Low
Glycemic Load
42
High

Ingredients

225g basmati rice
1 onion, sliced
1 cauliflower (about 350g), cut into small florets
3 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp paprika
1 tsp fennel seeds
1 tsp ground coriander
½ orange, zested and juiced
75g dried apricots, chopped
75g raisins, chopped
100g curly kale
2 tbsp olive oil
1 reduced salt chicken stock cube, made up to 650ml
8 skin-on, bone-in chicken thighs

Directions

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