Apricot-glazed chicken with cauliflower cous cous
- Portion size: Serves 4
- Hands-on time 20 min. Oven time 18 min
- Difficulty: easy
Baste chicken thighs with an easy, tangy apricot glaze. Sat on a big bed of whizzed and lightly cooked cauliflower, it’s a filling yet healthy, delicious yet simple dinner. What more could you want?
Next time… why not try chicken with grilled peaches?
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Ingredients
- 700g skin-on chicken thighs and/or drumsticks
- Olive oil to fry
- 4 tbsp apricot jam
- 2 tbsp white wine vinegar
- 3 garlic cloves, crushed
- 2 tsp pul biber or aleppo pepper
- 1 large (or 2 small-medium) cauliflowers, leaves removed and reserved
- Small bunch mint, leaves picked and finely chopped
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Method
- Heat the oven to 180°C fan/gas 6 and season the chicken with salt. Heat 1 tbsp oil in a heavy-based ovenproof frying pan over a medium-high heat, then add the chicken, skin-side down, and cook for 5 minutes until the skin is golden. Meanwhile, combine the apricot jam, vinegar, ½ the garlic and 1 tsp pul biber in a bowl. Turn the chicken pieces over and pour the apricot mixture over them. Transfer to the oven and cook for 15-18 minutes (depending on size), basting with the apricot mixture halfway through.
- While the chicken cooks, toss the cauliflower leaves with 1 tsp oil and a pinch of salt on a baking tray then spread into an even layer and roast for 8-10 minutes (below the chicken), until crisp on the edges.
- Cut the cauliflower into chunks and put in a food processor, then whizz to a coarse crumb. Heat 2 tsp oil in a frying pan then cook the cauliflower rice and remaining garlic for 5-7 minutes, until warmed through and toasted. Season and stir through the roasted leaves, remaining pul biber and the mint. Serve on a platter with the sticky apricot chicken on top.
Nutrition
- 362kcals Calories
- 12.4g (2.7g saturated) Fat
- 42g Protein
- 18.7g (15.5g sugars) Carbs
- 3.9g Fibre
- 0.5g Salt
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