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Chicken & Cauliflower with ‘Nduja


Chosen from Diana’s latest cookbook From the Oven to the Table

Chicken & Cauliflower with ‘Nduja Recipe

Serves 4 | Preparation 5 minutes | Cook 45 minutes

Diana describes ‘Nduja as a “spicy spreadable Calabrian salami” and she puts it to use in this powerfully flavoured dish... “the work here is done in about eight minutes and the end result is totally moreish. You need to toss the elements around a few times during cooking - to make sure the cauliflower colours all over - but that’s it”.


  • 8 good sized skin-on-bone-in chicken thighs, excess skin neatly trimmed
  • 1 medium cauliflower broken into florets
  • 450g (1lb) baby waxy potatoes, scrubbed then halved/quartered
  • 75g (23/4oz) ‘Nduja, broken into nuggets
  • 6 thyme sprigs
  • 3 tablespoons olive oil
  • Sea salt flakes & freshly ground pepper
  • Green salad or bitter leaves to serve


  1. Preheat the oven to 190°C, fan (400°F), Gas Mark 6.
  2. Put all the ingredients in a roasting tin or a broad, shallow casserole about 30cm (12in) 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.
  3. 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.
  4. 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.

Credit: Recipe & all associated images With Copyright Owner Permission of Diana Henry

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