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Grilled Chicken Thighs with Curried Cauliflower

Marla Hingley
The apple adds moisture and a bit of sweetness to balance the bold curry flavor.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4


  • 3 Tbsp olive oil
  • 2 tsp yellow mustard seeds
  • 2 tsp cumin seeds
  • 1 1/2 tsp curry powder
  • 1/4 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


  • 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.
  • 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.
  • Grill chicken until fully cooked, then toss together with the cauliflower mixture and serve.
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