Preparation Time: 15m
Cooking Time: 30m
Pre heart oven to 180 C.
Begin by seasoning your chicken breast in oil and Moroccan spice mix, pinch of salt if required, and allow to sit in the fridge for a minimum 5 – 10 minutes.
Saute onion in a tsp of oil on medium heat until it starts to become translucent. (we don’t want this fully cooked yet)
Whilst onion cooks Prepare cauliflower by grating large flowerettes, do not be afraid to great the stalk as well!
Add this to the onion and sauté for another 5 – 6 minutes.
In separate pan turn on a medium to high heat and add chicken breast. Fry for a few minutes until a nice golden colour appears and flip to the other side. After you chicken has a glowing tan, place in the oven for 10 – 12 minutes to finish the cooking process or until juices run clear. This allows time to finish the rice.
In the pan we cooked the chicken add two generous slices of eggplant (mine were about 1 cm thick).
There should be some oil/seasoning from the chicken left in the pan. Fry eggplant for 2 minutes each side.
To finish our rice, keep the heat as low as possible and add the cauliflower, pomegranate and lemon zest and parsley.
Season with salt to taste.
In this time the chicken should have been removed from the oven and rested.
Arrange the eggplant on a plate, topped with the chicken sliced and then cauliflower rice. Garnish with more parsley.