Chicken Thighs with Apricots, Cauliflower and Olives

Smell of Rosemary - Chicken Thighs with Apricots, Cauliflower and Olives - Top

The centerpiece of this recipe is the spicy marinade. It works perfectly for the chicken, cauliflower, and apricots. This is one of those recipes that has the special characteristic of being excellent on the day of preparation, but perhaps even better when served the next day when the flavors develop to their fullest.

Ingredients

  • 8 boneless skinless chicken thighs
  • ¼ cup of olive oil
  • 1 tablespoon of cider vinegar
  • 4 teaspoon of curry powder
  • ½ teaspoon of ground cinnamon
  • 1 teaspoon of smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 large cauliflower, cut into small florets
  • ¾ cup dried apricots, chopped
  • 1 cup pitted green olives, halved
  • 1/3 cup of cilantro, chopped
  • 1 lemon cut into wedges

Smell of Rosemary - Chicken Thighs with Apricots, Cauliflower and Olives - Ingredients

For this Moroccan-inspired recipe, the chicken thighs need to marinate for at least 8 hours or overnight to achieve the best flavor. So, the day before, or in the morning, prepare the marinade: in a large bowl, mix 2 tablespoons of olive oil, 1 tablespoon of vinegar, 2 teaspoons of curry, ½ teaspoon of smoked paprika, ½ teaspoon of ground cinnamon, ¼ teaspoon of cayenne pepper and ½ teaspoon of salt. Add chicken thighs, and smother with the spice and olive oil mixture. Cover bowl with plastic wrap and refrigerate until ready to use.

Smell of Rosemary - Chicken Thighs with Apricots, Cauliflower and Olives - Thighs Marinating

Preheat oven to 450 degrees Fahrenheit.

Line a large rimmed baking sheet with parchment paper. Place cauliflower, apricots and olives and toss with 2 tablespoons of olive oil, 2 teaspoons of curry powder and ¼ teaspoon of remaining smoked paprika. Remove chicken thighs from marinade and fold them back to the original form, discard any remaining marinade and place them along cauliflower mixture.

Smell of Rosemary - Chicken Thighs with Apricots, Cauliflower and Olives - Before Roasting

Preheat oven to 450 degrees Fahrenheit.

Line a large rimmed baking sheet with parchment paper. Place cauliflower, apricots and olives and toss with 2 tablespoons of olive oil, 2 teaspoons of curry powder and ¼ teaspoon of remaining smoked paprika. Remove chicken thighs from marinade and fold them back to the original form, discard any remaining marinade and place them along cauliflower mixture.

Smell of Rosemary - Chicken Thighs with Apricots, Cauliflower and Olives - After Roasting

Serve chicken and cauliflower mixture sprinkled with lemon juice and chopped cilantro.

Smell of Rosemary - Chicken Thighs with Apricots, Cauliflower and Olives - Bottom

4 servings

Inspired by Fine Cooking magazine from October/November 2010.

Prep time: approximately 20 minutes (not including minimum marinating time of 8 hours)

Active cook time: approximately 35 minutes

Total time: approximately 55 minutes (not including minimum marinating time of 8 hours)

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