Mon 8 Oct 2012
This recipe from the May 2012 issue of Real Simple is perfect for a weeknight supper. It’s tasty, takes about 45 minutes to make, and uses inexpensive skin-on, bone-in chicken thighs. It’s also a one-dish meal, as the cauliflower roasts along with the chicken. Serve it with a salad or a green vegetable and feel free to use parsley if you don’t like cilantro.
Avoiding Additives and Preservatives
Lime juice concentrates are bitter and contain preservatives, so use juice from a fresh lime.
1 tablespoon olive oil
2 ½ pounds bone-in, skin-on chicken thighs
Kosher salt and black pepper
1 head cauliflower (about 1 ½ pounds), cut into florets
2 small dried red chilies or ¼ teaspoon crushed red pepper
1 tablespoon fresh lime juice, plus lime wedges for serving
½ cup fresh cilantro leaves
Heat oven to 450° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Working in batches, cook the chicken skin-side down until crisp and golden, 6 to 7 minutes. Transfer to a plate; reserve the skillet.
Pour off all but 2 tablespoons of the drippings from the skillet. Add the cauliflower, chilies, and ¼ teaspoon each salt and black pepper; toss to coat. Nestle the chicken skin-side up in the cauliflower, transfer to oven, and roast until the cauliflower is tender and the chicken is cooked through, 20 to 22 minutes.
Add the lime juice and cilantro to the skillet and toss to combine. Serve with the lime wedges. Serves 4.
From the May 2012 issue of Real Simple