CHICKEN AND CAULIFLOWER WITH NDUJA

A recipe from Diana Henry’s  “From the Oven to the Table“, our latest cookbook: Chicken & cauliflower with “Nduja is a powerfully flavoured dish.

Easy and delicious! I reduced the amount of Nduja in the dish and should have stayed with the recipe recommendation. The spiciness is not overwhelming chilli heat. The crispy skin of the chicken is wonderful- and so simple

The overall flavour is a deep richness, with a warm heat.
A green salad to accompany is a must.

‘Nduja is a “spicy spreadable Calabrian salami” available from VICO

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/quartered
75g Nduja, broken into nuggets
thyme sprigs
3 tablespoons olive oil
Sea salt flakes
freshly ground pepper

Method

Preheat oven to 190°C, fan (400°F), Gas Mark 6.

Put all the ingredients in a roasting tin or a broad, shallow casserole about 30cm  across, 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 40–45 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.