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Moroccan chicken and cauliflower one pot recipe

Moroccan chicken and cauliflower one pot recipe

4 ratings

Let the oven do the work for you with this delicious one-pot recipe that cooks tender chicken thighs, rice and plenty of veg together for a hearty family supper. Given a fresh Moroccan twist with aromatic spices and juicy dried fruit, this makes the perfect hassle-free winter warmer. See method

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 769 calories / serving


  • 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
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    36g 52%
  • Saturates

    11g 57%
  • Sugars

    27g 30%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 78.5g Protein 38.5g Fibre 4.2g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the rice, onion, cauliflower, garlic, spices, orange zest and juice, dried fruit and kale into a large, shallow ovenproof dish. Drizzle over 1 tbsp oil, season with black pepper, then mix. Pour over the stock and put the chicken on top. Drizzle over the remaining oil and cover.
  2. Cook in the oven for 20 mins. Remove the lid, then cook for a further 35-40 mins, until the rice is tender and the chicken is golden and cooked through.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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