This is a Tunisian recipe that uses cauliflower and chicken I but revisited as I use different sorts of cauliflower, romanesco, and purple broccoli to make it more colourful. I went to Borough market in South East London to get the vegetables, the trip was worth all the pleasures on earth for a food lover!
- For 6 to 8 people
- 1 chicken of 2kg approximately cut in eight
- 1large grated onion
- 1 small size cauliflower
- 1 small size romanesco
- 1 medium size purple broccoli
- 4 medium potatoes
- 4 eggs
- 1 small pod of cinnamon
- 1 vanilla pod
- 3 soup spoons of olive oil
- Sunflower or vegetable oil for frying
- Salt and pepper, Turmeric powder
- Wash and cut the vegetables(except the potatoes) in flowers. Steam them. Peel and cut the potatoes in thick slices (1cm) and boil them until they become soft but do not break. Leave them to cool down.
- In a large cooking pot (or if you have one a pressure cooker), add the olive oil and fry and brown the chicken on both sides. Add the grated onion, the cinnamon, the vanilla pod, the salt and pepper and the turmeric powder. Stir and cook the preparation until the onion gets golden but not too brown. Cover with water and let the water boils. If you have a pressure cooker, cook the chicken for 10 minutes maximum. If you are cooking in a cooking pot, simmer for 15 minutes. Do not overcook the chicken, it will become dry and not nice to taste. Put the chicken in an oven tray and roast it for 20-30 minutes to give it a nice golden brown colour.
- In the meantime, beat the eggs as an omelette with some salt and pepper.
- Dip the cauliflowers, the romanesco and the purple broccoli, and the potatoes slices in the omelette and deep fry them.
- Lay some kitchen roll on a plate and put the fried vegetables on it to absorb the oil. Serve with the chicken and put the sauce on top of the vegetable just before serving (otherwise they will get soaked with the gravy and will lose their crispiness).