Makes 6 servings
12 boneless, skinless chicken thighs
6 tablespoons olive oil, plus one more
3 teaspoons curry powder
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon cinnamon
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1 head cauliflower, cut into florets
1 cup chopped dried apricots
1 cup pitted green olives, halved
1 tablespoon brown sugar
1. Preheat the oven to 425 degrees F.
2. Combine olive oil, curry, cayenne, paprika, cinnamon, vinegar, and salt in a large liquid measuring cup to create a marinade.
3. Place the chicken thighs in a large Ziploc bag. (You may want to place the bag inside a large mixing bowl for stability.) Pour the marinade over the chicken, squeeze out the air, and seal the bag. Mush gently to coat the chicken. Allow chicken to marinate for 15 to 20 minutes.
4. Meanwhile, dice the apricots, pit and halve the olives, and chop the cauliflower into florets, including the stems - no need to waste them. In a mixing bowl, toss the cauliflower with the remaining tablespoon of olive oil.
5. Line a sheet pan with parchment paper. Spread the cauliflower on the pan. Scatter the apricots and olives over the cauliflower and spread in a single layer.
6. Remove the chicken thighs from the marinade and place them atop the cauliflower, spacing them evenly apart. Discard the bag with any remaining marinade. Evenly sprinkle the brown sugar on the chicken thighs.
7. Place the sheet pan in the oven and roast, rotating the pan halfway through, for about 30 minutes or until cauliflower is browning up and the chicken is cooked through (an instant-read thermometer inserted in the thickest part of the meat should measure 165 degrees F).
8. Remove from the oven and serve the chicken warm, piled with cauliflower, olives, and apricots.
- From Molly Gilbert, Sheet Pan Suppers, Workman Publishing
Per serving: 332 calories, 32 grams protein, 449 grams potassium, 4 grams sugar, 15 grams fat, 101 milligrams cholesterol, 654 milligrams sodium, 3 grams dietary fiber.