8 chicken thighs, boneless skinless and pasture-raised if possible
4 Tbsp olive oil
4 tsp curry powder
1/4 tsp cayenne pepper
1 tsp smoked paprika
1/2 tsp cinnamon
1 Tbsp apple cider vinegar
1 tsp salt
1 head cauliflower, cut into florets
1/3 c dried apricots (optional), chopped (soaked in hot water for 5 minutes and drained)
1 c green olives, pitted
Preheat over to 425 degrees F. In a large zip lock bag, combine chicken thighs with 2 T olive oil, 2 tsp curry powder, cayenne pepper, 1/2 tsp paprika, cinnamon, vinegar and 1/2 tsp salt.
Seal the bag and mush gently to coat the chicken. let it marinate for at least 45 minutes. Line a sheet with parchment paper and place the cauliflower on the pan and aedd the remaining olive oil, 2 tsp curry powder, 1/2 tsp paprika, and 1/2 tsp salt , tossing to coat.
Scatter the apricots and olives over the cauliflower and toss to combine. Spread into a single layer. Remove the chicken from the marinade, spacing them evening apart , place atop of the cauliflower.
Roast for 45 minutes or until cauliflower is charred and the chicken is cooked to an internal temperature of 165 degrees. Rotate the pan halfway through cooking to ensure an even bake on both sides.
Andrea Rosenblatt of A. Chef's Cooking Studio