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Moroccan chicken with cauliflower tabouli recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and easy dinner idea, perfect for busy nights!
Ingredients:
  • 2 large Australian Chicken Breast Fillets, halved crossways
  • 20.00 ml Moroccan seasoning
  • 36.40 gm olive oil
  • 1 medium cauliflower, leaves removed, coarsely chopped
  • 250.00 ml chopped flat-leaf parsley
  • 125.00 ml chopped mint
  • 160g pomegranate
  • 50g walnut
  • 2 radishes, thinly sliced
  • 80ml lemon juice
  • 280g yoghurt
  • 36.00 gm tahini
Instructions:
  • In a bowl, combine chicken, Moroccan seasoning, and half of the oil. Toss to coat evenly. Heat a large non-stick frying pan over medium heat. Cook chicken for about 5 minutes on each side until it's golden brown and fully cooked. Remove from pan and cover with foil on a plate.
  • Finely chop the cauliflower in a food processor, then soak it in boiling water for 5 minutes. Drain and season well. Combine with parsley, mint, pomegranate seeds, walnut, radish, remaining lemon juice, and oil. Mix well.
  • In a small bowl, mix together the yogurt, tahini, and the rest of the lemon juice.
  • Slice the succulent chicken, then distribute the flavorful cauliflower tabouli onto each plate. Place the chicken on top, and finish with a generous drizzle of the creamy yogurt mixture.

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