Chicken and Cauliflower with 'Nduja
Full of flavour...tender chicken with crispy skin, roasted vegetables and warmth from 'nduja - yum!
Ingredients
- 8 good sized skin on bone in chicken thighs excess skin neatly trimmed
- 1 medium cauliflower broken into florets
- 450g baby waxy potatoes scrubbed then halved or quartered, depending on size
- 1 large or 2 small red onions cut into wedges (optional - see Notes)
- 75g ‘nduja broken into nuggets
- 6 thyme sprigs
- 3 tbsp olive oil
- salt and freshly ground pepper
- green salad or bitter leaves to serve
Instructions
- Preheat the oven to 190C fan/400F/gas mark 6.
- Put all the ingredients in a roasting tin or a broad, shallow casserole about 30cm in diameter, season and toss around with your hands. The chicken should finish skin side up. Make sure the nuggets of ’nduja aren’t lying on top, or they’ll burn.
- Roast for 40 to 45 minutes, turning everything over about 3 times during the cooking. The ’nduja partly melts and you need to ensure it gets well mixed in.
- Towards the end of the cooking time, it’s good to spoon the bits of ’nduja over the chicken, as it gives it a lovely colour. The potatoes should be tender when pierced with a sharp knife and the chicken cooked through.
- Serve with a green salad or bitter leaves.
Notes
- Diana suggests to add red onion wedges if you want…I did, and they added a lovely extra flavour.
- Leftovers – if you have any left, leave them in the dish you cooked the recipe in and cover with a lid if you have one, or tin foil. Bring to a simmer on the hob and reheat for about 20 minutes, turning the chicken pieces halfway through.
- This chicken and cauliflower with ‘nduja recipe is easily halved if you’re cooking for less people.