Grilled Chicken Thighs with Curried Cauliflower
The apple adds moisture and a bit of sweetness to balance the bold curry flavor.
- 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.