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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Easy to make and full of flavor. When I don't have any apricots or olives in the house, it still tastes great even without it. Definitely squeeze with the lemon and plenty of cilantro.
I love this recipe! I served it with a side of white rice and it was wonderful. Even my husband (who isn't a big fan of cauliflower) ate it!
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