Moroccan Chicken & Cauliflower One Pan

This takes almost an hour to make so don’t leave it until you are hungry to cook. The beauty of it though is that once in the oven you can go and sit down or do whatever you want while it cooks. It is the ultimate in one pan cooking as you literally throw everything together in to one pan at the start and let the oven do all the work. Fantastic if you aren’t a confident cook or have a very busy lifestyle.  Its incredibly easy to make, nutritious and filling and definitely worth the wait.

Print Recipe
Moroccan Chicken & Cauliflower One Pan
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Instructions
  1. Preheat the oven to 180 degrees celsius.
  2. Peel and slice the onion.
  3. Cut the cauliflower in to small florets.
  4. Peel and crush the garlic.
  5. Cut the apricots in to quarters.
  6. Make up the chicken stock.
  7. Put all the ingredients, except the chicken, in to a large lidded casserole pan. Sprinkle over the spices and pour in the stock. Mix well, cover and place in the oven. Cook for 20 minutes.
  8. Cut the chicken breasts in to large bite size pieces.
  9. Once 20 minutes are up. Remove from the oven. Stir well and add the chicken to the casserole. Leave the lid off and return to the oven to cook for another 30 minutes.
  10. Once cooked divide between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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