Herby Cauliflower Rice With Pecans And Candied Bacon Wrapped Chicken Recipes

Steps:

• Heat a skillet over medium heat; add pecans and cook, stirring frequently, until toasted, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
• Combine cauliflower, olive oil, garlic, 2 teaspoons thyme, 1 1/2 teaspoons salt, and black pepper in a bowl; spread over 2/3 of the prepared baking sheet.
• Season chicken with remaining 1 teaspoon thyme, 1 teaspoon salt, and ground black pepper. Wrap each chicken breast with 2 pieces bacon, covering the entire surface of the chicken. Arrange chicken in 1 row down the remaining 1/3 of the baking sheet.
• Mix brown sugar and chili powder together in a bowl and sprinkle half of it over the bacon-wrapped chicken.
• Bake in the preheated oven for 25 minutes; stir cauliflower and flip bacon-wrapped chicken using tongs. Sprinkle the remaining brown sugar mixture over chicken. Continue baking until chicken is no longer pink in the center and bacon is crisp, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Broil for a few minutes if bacon needs crisping.
• Remove chicken from baking sheet and stir cauliflower into the bacon and chicken drippings. Stir in toasted pecans and parsley. Spoon cauliflower into bowls and top with bacon-wrapped chicken.

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread out the cauliflower, peppers and onion quarters on a very large baking tray. Drizzle with 2 tbsp olive oil and sprinkle with the ras el hanout. Toss together, season and roast for 30 mins.
• Meanwhile, stir the garlic into the yogurt and set aside. In a medium saucepan, heat the remaining oil. Add the sliced onion, season and fry for 5 mins. Add the rice and coat well in the oil. Pour over vegetable stock so that it covers it by about 2cm. Bring to the boil, then turn down to the lowest heat and cover with a lid. Check after 5 mins and add most of the coriander. Cook for 4 mins more until al dente.
• Remove from the heat and let it sit with the lid on for 10 mins. Serve the roasted vegetables with the rice, remaining coriander, the pomegranate seeds and the yogurt sauce to share.

Steps:

• Heat a skillet over medium heat; add pecans and cook, stirring frequently, until toasted, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
• Combine cauliflower, olive oil, garlic, 2 teaspoons thyme, 1 1/2 teaspoons salt, and black pepper in a bowl; spread over 2/3 of the prepared baking sheet.
• Season chicken with remaining 1 teaspoon thyme, 1 teaspoon salt, and ground black pepper. Wrap each chicken breast with 2 pieces bacon, covering the entire surface of the chicken. Arrange chicken in 1 row down the remaining 1/3 of the baking sheet.
• Mix brown sugar and chili powder together in a bowl and sprinkle half of it over the bacon-wrapped chicken.
• Bake in the preheated oven for 25 minutes; stir cauliflower and flip bacon-wrapped chicken using tongs. Sprinkle the remaining brown sugar mixture over chicken. Continue baking until chicken is no longer pink in the center and bacon is crisp, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Broil for a few minutes if bacon needs crisping.
• Remove chicken from baking sheet and stir cauliflower into the bacon and chicken drippings. Stir in toasted pecans and parsley. Spoon cauliflower into bowls and top with bacon-wrapped chicken.

Steps:

• Heat a skillet over medium heat; add pecans and cook, stirring frequently, until toasted, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
• Combine cauliflower, olive oil, garlic, 2 teaspoons thyme, 1 1/2 teaspoons salt, and black pepper in a bowl; spread over 2/3 of the prepared baking sheet.
• Season chicken with remaining 1 teaspoon thyme, 1 teaspoon salt, and ground black pepper. Wrap each chicken breast with 2 pieces bacon, covering the entire surface of the chicken. Arrange chicken in 1 row down the remaining 1/3 of the baking sheet.
• Mix brown sugar and chili powder together in a bowl and sprinkle half of it over the bacon-wrapped chicken.
• Bake in the preheated oven for 25 minutes; stir cauliflower and flip bacon-wrapped chicken using tongs. Sprinkle the remaining brown sugar mixture over chicken. Continue baking until chicken is no longer pink in the center and bacon is crisp, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Broil for a few minutes if bacon needs crisping.
• Remove chicken from baking sheet and stir cauliflower into the bacon and chicken drippings. Stir in toasted pecans and parsley. Spoon cauliflower into bowls and top with bacon-wrapped chicken.