Kale and lemon-stuffed chicken with cauliflower “couscous"

Kale and lemon-stuffed chicken with cauliflower “couscous"

By
From
Good Better Green
Serves
6-8

Nothing quite beats a roast chicken. This is an interesting version and even hardnosed anti-veg campaigners have asked for second helpings. Although a staple in the “living foods” circles for the longest of times, raw cauliflower “couscous” has never been a favourite of mine. My tummy is a little sensitive and too many raw foods, especially of the cruciferous kind, tend to wreak havoc. However, I did not want to give up, which is how the recipe for this couscous came about.

Ingredients

Quantity Ingredient
200g kale
1 teaspoon cumin seeds
1 teaspoon medium preserved lemon, fresh removed and peel finely chopped
1 scant teaspoon sea salt
150g goat’s curd or rindless soft goat’s cheese
1 large chicken, giblets removed
1 cinnamon stick
2 garlic cloves, peeled and crushed
1 lemon, washed and pricked with a skewer in several places, then quartered lengthways
1 medium onion, peeled and quartered

For the cauliflower “couscous”

Quantity Ingredient
1 large cauliflower, trimmed and separated into florets
1 small red onion, finely chopped and soaked in cold water for 15 minutes
70g preservativefree dried apricots, diced
1 teaspoon * ras-el-hanout spice mix [rid:32991]
2cm piece of fresh turmeric root, grated
knob butter
2 tablespoons extra virgin olive oil
1 lemon, Juiced
pinch sea salt
50g flaked almonds, toasted

Method

  1. Preheat the oven to 180°C.
  2. Wash the kale, discarding any tough stalks, and put in a big saucepan with a little water. Cook over a medium heat until wilted, then transfer to a colander and leave to drain and cool before squeezing out any excess water.
  3. Toast the cumin and coriander seeds in dry frying pan until fragrant. Grind in a spice grinder or with a pestle and mortar.
  4. Put the kale, ground seeds, preserved lemon peel and salt into a food processor and process until Œnely ground. Stir through the goat’s curd.
  5. Put the chicken into a roasting tin. Gently slide your Œngers between the skin and the ‘esh of the chicken to create pockets and Œll these pockets with the kale mixture. I usually loosen the skin on the breasts and around the legs, pressing Œlling into all the nooks and crannies. That way you should be able to use it all up.
  6. Put the cinnamon, garlic, lemon and onion quarters into the cavity of the chicken, cover the roasting tin with foil and roast for 35 minutes. Remove the foil and roast for a further 35–45 minutes, or until the juices run clear when the thickest part of a thigh is pricked with a skewer. Allow to rest, covered, for at least 10 minutes.
  7. While the chicken is roasting, blitz the cauli‘ower in a food processor until it resembles couscous. Stir-fry the cauli‘ower couscous in a medium–hot pan with a little butter or oil until tender, 5–8 minutes..
  8. Mix the cooked cauli‘ower in a serving bowl with the remaining couscous ingredients, except the ‘aked almonds, then sprinkle ‘aked almonds on top and serve with the chicken.
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