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Easy prep
Dairy Free

Ras El Hanout Chicken Breasts with Spiced Cauliflower

Roasted Garlic Hummus & Toasted Naan

Cooking time

20 minutes




740 /serving

Bring the sumptuous flavours of the Middle East home with this delicious and easy-to-prepare recipe! Generous chicken breasts and roasted cauliflower are seasoned with ras el hanout, a blend of aromatic spices including ginger, saffron, nutmeg and rose petals. All this is served alongside lemon and garlic hummus and warm, fluffy naan bread. This intoxicating meal will keep you warm and cozy this winter.

We will send you:

  • 2 Chicken breasts
  • 1 Bunch of parsley
  • 1 Lemon
  • 300g Cauliflower florets
  • 2 Roasted garlic cloves
  • 120g Hummus
  • 2 Naan
  • 7.5g Ras el hanout (cumin, ginger, black pepper, coriander, cinnamon, fennel seeds, nutmeg, cardamom, dill seeds, allspice, caraway, galangal, cloves, mace, bay leaves, saffron, rose petals, lavender, turmeric)

You will need:

Sheet pan
Salt & pepper
Parchment paper
Large pan
Total Fat
25 g
Saturated Fat
5 g
870 mg
Total Carbs
75 g
7 g
57 g
10 g
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Roast the cauliflower
Preheat the oven to 450°F. On a lined sheet pan, toss the cauliflower with a drizzle of oil and season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 16 to 18 minutes or until lightly browned and tender when pierced with a fork.
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Cook the chicken
While the cauliflower roasts, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining spice blend (keeping aside 1 pinch) and S&P. Cook, partially covered, 7 to 10 minutes per side or until cooked through. Once cool enough to handle, slice against the grain.
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Prepare the roasted garlic hummus
While the chicken cooks, halve the lemon. Mince the roasted garlic. In a bowl, combine the hummus, roasted garlic and the juice of ½ the lemon or as much as you’d like (squeezing directly over the bowl, using your hand to catch any seeds); season with S&P to taste.
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Toast the naan & serve
Place the naan directly on the oven rack and warm, 2 to 3 minutes; cut into large wedges or tear in half and season with remaining spice blend. Divide the hummus between your plates and spread it out in a large circular shape. Top the hummus with the roasted cauliflower and sliced chicken. Garnish with remaining lemon (cut into wedges before adding) and parsley (pick the leaves off the stems before adding). Serve the naan on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.