Creamy Lemon Chicken with Cauliflower Tabbouleh

_INGREDIENTS:

_CHICKEN:

• 6-8 chicken legs 
• 1 small lemon 
• 3 cloves garlic
• 1 tsp dried thyme 
• 1 tsp dried oregano
• 1 tsp Dijon mustard
• 1/3 cup oil olive
• 200ml chicken stock 
• Salt and pepper
• Oil for cooking

_{LEMON SAUCE:}

• 1 onion, diced
• 2 cloves garlic, crushed
• 1 cup cooking liquid
• 1 cup cream
• 2 Tbps lemon juice

_{INSTRUCTIONS:}

1. Chop the cauliflower into pieces (the stalks and leaves too!) Add all of the choppings into a blender or food processor and blitz until a rice-like texture forms. 
2. Dice the carrot and celery into small cubes.
3. Dice the apple. Place the apple into a bowl of water with one tsp of vinegar and set aside for 10 minutes. This will prevent the apples from turning brown. 
4. Add the cauliflower, carrots, celery, and apple to a bowl, and mix together along with the chopped parsley.
5. To make the dressing: In a bowl combine the lemon juice, crushed garlic, and olive oil. (Save the juiced lemon skin we will add this to the chicken later) 
6. Pour the dressing over the cauliflower tabbouleh and mix through. Season with salt and pepper.

‍For the lemon chicken. 

1. In a large bowl add the juice of one small lemon, the lemon skins leftover from the dressing, oregano, thyme, dijon mustard and olive oil.
2. Add the chicken legs to the marinade, tossing the chicken to coat. Set aside for at least 1 hour. 
3. Preheat the oven to 180°C
4. Heat a large frying pan with oil, and brown the chicken on either side (you may need to cook the chicken in batches depending on the size of your pan). Season with salt and pepper.
5. Once browned, transfer the contents of the pan to a large ovenproof dish, and pour over the remaining marinade and the stock. 
6. Cover the tray with a lid or aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil or lid from the oven dish and cook uncovered for a further 15 minutes or until the chicken is fully cooked. 

‍To make the sauce: 

1. Finely dice the onion & crush the garlic
2. Heat a large pan with 1 Tbsp oil and sauté the garlic & onions until soft and translucent.
3. Add one cup of cooking liquid from the chicken to the pan, allow to reduce slightly. Add one cup of cream.
4. Bring to the boil, then reduce to a simmer for 10 minutes. Pour in the lemon juice.
5. To assemble, add the baked chicken into the pan, or pour the sauce over the chicken in the baking tray.
6. Serve alongside the cauliflower tabbouleh