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lili@delightfulpalate.net

Curried Chicken Thighs with Cauliflower, Apricots and Olives

Curried Chicken Thighs with Cauliflower, Apricots and Olives

 Our recipe and picture from the Pantry Staple Supper Short Cuts at Red Stick Spice Co. was posted on their website and i wanted to share it with you. Great picture! This recipe feeds a crowd and easy to do because all the ingredients are cooked on a sheet pan at one time. 

 

 

 

 

Ingredients:

8 boneless, skinless chicken thighs (about 2 lb. total)

½ cup Delightful Palate’s Stone Fruit Nectar Vinaigrette

4 tsp Garlic Curry 

1 tsp Hot Smoked Paprika

½ tsp Vietnamese Cinnamon

¼ tsp Cayenne pepper

Kosher salt

1 large head cauliflower, cut into bite-size florets

2 medium size sweet potatoes cut into 2” chunks

¾ cup coarsely chopped dried apricots, soaked in hot water for 5 minutes and drained

1 cup pitted green olives, halved or quartered if large

1/3 cup chopped fresh cilantro

1 large lemon, cut into 4 to 6 wedges

Directions:

In a medium bowl, combine the chicken thighs with  2 Tbs. of Delightful Palate’s Stone Fruit Nectar Vinaigrette 2 tsp. of the Garlic Curry, 1/2 tsp. of the Hot Smoked PaprikaVietnamese CinnamonCayenne, and 3/4 tsp. salt, tossing to coat.

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed sheet pan with parchment. On the pan, combine the cauliflower and sweet potatoes with the remaining ¼ cup Delightful Palate’s Stone Fruit Nectar vinaigrette, 2 tsp. curry powder, 1/2 tsp. paprika, and 3/4 tsp. salt, tossing to coat the vegetables. Add the apricots and olives, and spread in a single layer.

Remove the chicken thighs from the marinade, fold them back into their original shape, and place them on top of the cauliflower –sweet potato mixture, spaced evenly apart. (Discard any remaining marinade.) Roast, rotating the pan halfway through, until the cauliflower browns and the chicken cooks through (165°F), about 35 minutes.

Remove the chicken from the pan and toss the cauliflower mixture with the pan drippings. Serve the chicken and cauliflower mixture sprinkled with the cilantro and the lemon wedges on the side.