Spiced Chicken & Cauliflower Tray Bake

This is great as a main dish, or skip the chicken and enjoy as a plant based side. The tahini dressing brings something special - pick up a jar and give it a try!

What you'll need

Enough for however many you're feeding, I cook for 2.

Fresh ingredients

• Chicken thighs
• Fresh parsley, optional

Everyday basics

• Cauliflower
• Lemons,  juice of 1-2
  
  

Store cupboard

• Smoked paprika, 2 tsp
• Ground coriander, 2 tsp
• Olive oil, 5-6 tbsp
• Maple syrup or honey, 1-2 tsp optional
• Salt & pepper
• Tahini, ⅓ cup
• Water, ⅓ cup
• Handful roast almonds, optional

What to do

1. Pre-heat the oven 240 fan. Make the spiced oil:
In a medium sized bowl mix together the smoked paprika, ground coriander and a large pinch of salt with the olive oil. Set aside.

2. Separate the cauliflower into bite sized florets. Place on a baking sheet and drizzle with about ⅔ of the spiced oil and mix well - use your hands until the cauli is nicely covered. Bake in the oven for 10 mins.

3. Slice the chicken into bite sized strips/ chunks and mix into the remaining spiced oil. Allow to marinate while the cauli is roasting.

4. After 10 minutes, stir the cauli  and scatter the chicken pieces amongst. Roast for another 10-15 minutes, stirring every 5-10 mins so it doesn't burn.

5. Make the tahini dressing:
Combine tahini, lemon juice and water with a tbsp or 2 of olive oil in a jar and whisk well to create a creamy sauce - I used the nutribullet for this, you could also use a stick blender.

6. When the chicken & cauli are cooked, transfer to a serving dish, or straight to plate. Drizzle over as much dressing as you like and scatter with parsley and almonds, if using.