Apricot-glazed chicken with cauliflower cous cous

Apricot-glazed chicken with cauliflower cous cous
  • 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
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

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.

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.

     

Recipe By

Emily Gussin

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