Curried Chicken w/ Cauliflower
Sheet Pan Suppers
1 hour | 425°
6
X
Ingredients
8 chicken thighs1 Tbsp. apple cider vinegar
4 Tbsp. olive oil1 tsp. kosher salt
4 tsp. curry powder1 head cauliflower, cut into florets
1/4 tsp. cayenne pepper3/4 cup chopped dried apricots, soaked in hot water for 5 minutes and drained
1 tsp. smoked paprika1 cup pitted green (or black) olives, halved
1/2 tsp. cinnamon
Directions
Marinate chicken in zip-top bag with 2 Tbsp. olive oil, 2 tsp. of the curry powder, the cayenne, 1/2 tsp. of the paprika, the cinnamon, vinegar, and 1/2 tsp. salt, for 45 minutes or overnight. Preheat oven to 425 and line a sheet pan with parchment paper. Toss the cauliflower florets, apricots and olives in a large bowl with 2 Tbsp. olive oil, 2 tsp. curry powder, 1/2 tsp. paprika, and 1/2 tsp. salt until well coated. Spread in a single layer on sheet pan. Remove chicken pieces from marinade and arrange on top of cauliflower. Discard marinade. Roast, rotating pan halfway through, until chicken is 165 degrees (30-45 minutes). Serve with rice.