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Recipe

Curried Chicken Thighs with Cauliflower, Apricots & Olives

Scott Phillips

Servings: 4 to 6

This one-pan meal is a riff on Chicken Marbella, the famous Silver Palate dish featuring sweet roasted prunes and briny olives. In this version, made with boneless chicken thighs and cauliflower, the original seasonings are replaced with Moroccan-inspired spices, and dried apricots sub for the prunes. For the best flavor, start marinating the chicken in the morning or, better yet, the night before.

Ingredients

  • 8 boneless, skinless chicken thighs (about 2 lb. total)
  • 1/4 cup extra-virgin olive oil
  • 1 Tbs. apple cider vinegar
  • 4 tsp. curry powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper
  • Kosher salt
  • 1 large head cauliflower, cut into bite-size florets
  • 3/4 cup coarsely chopped dried apricots, soaked in hot water for 5 minutes and drained
  • 1 cup pitted green olives, halved or quartered if large
  • 1/3 cup chopped fresh cilantro
  • 1 large lemon, cut into 4 to 6 wedges

Nutritional Information

      Calories (kcal) : 380
      Fat Calories (kcal): 190
      Fat (g): 22
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 140
      Sodium (mg): 780
      Carbohydrates (g): 20
      Fiber (g): 6
      Protein (g): 30

Preparation

  • In a medium bowl, combine the chicken thighs with 2 Tbs. of the oil, the vinegar,2 tsp. of the curry powder, 1/2 tsp. of the paprika, the cinnamon, cayenne, and 3/4 tsp. salt, tossing to coat. Cover and refrigerate for at least 8 hours and up to overnight.
  • Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed sheet pan with parchment. On the pan, combine the cauliflower with the remaining 2 Tbs. oil, 2 tsp. curry powder, 1/2 tsp. paprika, and 3/4 tsp. salt, tossing to coat. Add the apricots and olives, and spread in a single layer.
  • Remove the chicken thighs from the marinade, fold them back into their original shape, and place them on top of the cauliflower, spaced evenly apart. (Discard any remaining marinade.) Roast, rotating the pan halfway through, until the cauliflower browns and the chicken cooks through (165°F), about 35 minutes.
  • Remove the chicken from the pan and toss the cauliflower mixture with the pan drippings. Serve the chicken and cauliflower mixture sprinkled with the cilantro and the lemon wedges on the side.

Reviews

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Reviews

  • TimfromRedLake | 04/23/2017

    Added chopped dried figs to the mix...delish!

  • JanePierre | 01/14/2017

    This is a great and really easy recipe. I've also used the sauce (or 'dressing') to toss with other vegetables (cauliflower alone, brussels sprouts, potatoes) and then roasted. Very yummy! PS I tried to select 5 stars but it keeps coming up with none! I give this thumbs up!

  • dcouyou | 12/03/2016

    Nice recipe for an easy weekday meal. I would recommend chopping the apricots in larger pieces so they don't burn. If using small capers would add during last ten minutes of cooking time. Agree to check at 25 to 30 minutes of cooking time. Also may want to toss cauliflower so evenly browns. Used bone-in chicken thighs for more flavor. Did not find that there were a lot of juices to toss cauliflower mixture in after done cooking.

  • dcouyou | 12/03/2016

    Nice recipe for an easy weekday meal. I would recommend chopping the apricots in larger pieces so they don't burn. If using small capers would add during last ten minutes of cooking time. Agree to check at 25 to 30 minutes of cooking time. Also may want to toss cauliflower so evenly browns. Used bone-in chicken thighs for more flavor. Did not find that there were a lot of juices to toss cauliflower mixture in after done cooking.

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