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.
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This has instantly become one of my go-to recipes. It's delicious and easy to make, even on a weeknight when I'm torn between cooking and chasing around a toddler.
Love this one pot recipe, quick and easy once you are done marinading and absolutely delicious. Good enough for guests!
Added chopped dried figs to the mix...delish!
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