Indian Spiced Cauliflower Soup
Perfect for winter months, cauliflower is in high supply while the Indian spices will ward off bacte...
8 boneless chicken thighs
8 black garlic cloves, sliced
8 kumquats, unpeeled, thinly sliced
2 tsp fresh rosemary (or fresh thyme or oregano or a mixture)
4 Tbs sunflower seeds
2 Tbs avocado oil
1 small red onion, thinly sliced into rings
200 g (7 oz.) kale, thick stem removed and discarded
2 Tbs lemon juice
1 cucumber, ends discarded, thinly sliced
Preheat the oven to 180°C (350°F/Gas mark 4).
Place the chicken thighs, garlic, kumquats, rosemary and sunflower seeds in a roasting dish. Pour on the avocado oil and 2 tablespoons of water and season with salt and pepper. Toss everything together. Roast, turning the chicken several times while cooking, until the chicken is cooked through and the skin is golden and crispy, about 30–40 minutes. Remove from the oven and leave until cool enough to handle, then cut each thigh into four or five slices.
While the chicken is cooking, soak the onion in cold water for 10 minutes, then drain. Meanwhile, blanch or steam the kale for 3 minutes. Tip it into a colander and, when it is cool enough to handle, squeeze out as much water as you can, then
coarsely shred it.
Remove the flesh from the avocados and cut into chunks. Mix with the lemon juice to prevent it going brown.
To serve, toss the kale, onion, cucumber and avocado together and lay it on the bottom of a serving dish. Lay the chicken on top then spoon over the contents of the roasting dish.
Serve warm or at room temperature as a side dish.
Credits: Recipe and Images from Savour by Peter Gordon (Jacqui Small) $49.99
Photo Credits: Recipe and Images from Savour by Peter Gordon (Jacqui Small) $49.99