Tuesday, January 24, 2017

North-African Spiced Chicken with Roasted Cauliflower

I got this recipe from M, who happened to post it on Facebook one night, while I was scrolling through.  Actually, she posted all the ingredients and I asked her for the recipe.
Anyway she took a picture of the recipe and D made it.

We agreed with M, that it needed more spice.  But for how easy D said it was, we could have again.  The original recipe called for carrots, but carrots on their own are gross so we used cauliflower.

North-African Spiced Chicken with Roasted Cauliflower

Photo by ALB

1 TBSP Ancho chile powder
2 teaspoons ground caraway seeds
2 teaspoons ground coriander seeds
1 1/2 teaspoons ground cumin seeds
1 teaspoon coarse black pepper
1 1/2 teaspoons kosher salt
1 TBSP extra-virgin olive oil
4 chicken hindquarters (1.5 pounds)
1 head of cauliflower
Grated zest and juice of 1 lemon
1/4 cup fresh cilantro leaves

Preheat oven to 400.

Combine spices through salt and rub evenly over the chicken

Heat a large oven-proof skillet over medium-high heat.  Add the olive oil and swirl to coat the bottom of the skillet.  Add the chicken and cook until browned, turning, once, about 10 minutes.

Remove the chicken from the skillet and set aside on a plate. Add the cauliflower and 1- 2 TBSP of lemon juice to the skillet, scraping up and browned bits stuck to the pan. Place the chicken in the skillet. Transfer the skillet to the oven and roast for about 30 minutes, or until the internal temperature of the chicken is 180 and the cauliflower is just tender.

Drizzle the remaining lemon juice over the chicken and cauliflower. Sprinkle with the lemon zest and the cilantro just before serving.

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