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Grilled Chicken Thighs with Curried Cauliflower

Tender chicken over a bed of fragrant cauliflower with an amazing texture thanks to a blend of mustard and cumin seeds. Green apple is added for moisture and a bit of sweetness to balance the bold flavor from the curry.

Be sure to cut the cauliflower into tiny florets - that is the key to the delicate textures in this dish!

Toss all the ingredients together and place in a baking dish or in a rimmed baking sheet, so long as everything is in a single layer - as we want browning to occur evenly over everything.

Toss the grilled chicken together with the curried cauliflower and enjoy!

Grilled Chicken Thighs with Curried Cauliflower
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Serves: 4
The apple adds moisture and a bit of sweetness to balance the bold curry flavor.
Ingredients
  • 3 Tbsp olive oil
  • 2 tsp yellow mustard seeds
  • 2 tsp cumin seeds
  • 1½ tsp curry powder
  • ¼ cup GF chicken stock
  • 1 (green skinned variety) apple, peeled and finely diced
  • 1 head caulifower, cut into small florets
  • 8 boneless, skinless chicken thighs
Instructions
  1. In a large bowl combine the oil, seeds and curry powder, mixing well. Add in the chicken stock, apple and cauliflower, tossing until completely coated.
  2. Pour mixture onto a rimmed baking sheet, or a baking dish (so long as mixture is in a single layer) and bake at 375°F for 35 minutes, or until cauliflower is tender and browned. Taste and salt if needed.
  3. Grill chicken until fully cooked, then toss together with the cauliflower mixture and serve.

 

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