My husband was out of town for most of the week, and since it was just the kids and I at mealtimes, I relied on quick, easy dinners, and leftovers.
By the time our family was all back together, we were definitely ready for a good, hearty dinner. I made Curried Chicken Thighs with Cauliflower, Apricots and Olives, and poured a lovely glass of wine to welcome my husband back home.
CURRIED CHICKEN THIGHS WITH CAULIFLOWER, APRICOTS AND OLIVES
8 boneless, skinless chicken thighs
1/4 cup olive oil
1 tablespoon apple cider vinegar
4 teaspoons curry powder
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 head cauliflower, cut into bite sized florets
3/4 cup dried apricots, halved, soaked in hot water for 5 minutes and drained
1 cup pitted green olives, halved
1/3 cup chopped fresh cilantro
In a medium bowl, combine chicken with 2 tablespoons of the oil, the apple cider vinegar, 2 teaspoons of the curry powder, 1/2 teaspoon of the paprika, the cinnamon, cayenne and 3/4 teaspoon salt, tossing to coat. Cover and refrigerate for at least 8 hours and up to overnight.
Position a rack in the center of the oven and heat the oven to 450F. Line a large rimmed sheet pan with parchment. On the pan, combine the cauliflower with the remaining 2 tablespoons of oil, 2 teaspoons of curry powder, 1/2 teaspoon of paprika and 3/4 teaspoon salt, tossing to coat. Add the apricots and olives and spread in a single layer.
Remove the chicken thighs from the marinade, and place them on the baking pan, spacing evenly apart (discard remaining marinade). Roast until the cauliflower browns and the chicken cooked through, about 35 minutes.
Serve the chicken and cauliflower mixture sprinkled with the cilantro.
Recipe adapted from Fine Cooking, October/November 2015