Apricot-glazed chicken with cauliflower cous cous

Apricot-glazed chicken with cauliflower cous cous

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?

Apricot-glazed chicken with cauliflower cous cous

Next time… why not try chicken with grilled peaches?

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min. Oven time 18 min

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?

Nutrition: per serving

Calories
362kcals
Fat
12.4g (2.7g saturated)
Protein
42g
Carbohydrates
18.7g (15.5g sugars)
Fibre
3.9g
Salt
0.5g

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

  1. 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.
  2. 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.
  3. 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

Nutrition: per serving
Calories
362kcals
Fat
12.4g (2.7g saturated)
Protein
42g
Carbohydrates
18.7g (15.5g sugars)
Fibre
3.9g
Salt
0.5g

delicious. tips

  1. Don’t waste it: We’ve used the cauliflower leaves in this recipe to make sure there’s no waste. If the very outer leaves look too thick to use, pop them in a food bag in the freezer and keep for making stock with other veg peelings, odds and ends.

     

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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