Crispy Chicken Thighs With Cauliflower and Cilantro
(from mchelelau’s recipe box)
Serve with Fresh Tortillas
Source: http://www.realsimple.com/food-recipes/browse-all-recipes/crispy-chicken-thighs-00100000079759/
Serves 4 peopleCategories: Chicken, Main Entree
Ingredients
- 1 tablespoon olive oil
- 2 1/2 pounds bone-in, skin-on chicken thighs (about 8)
- kosher salt and black pepper
- 1 head cauliflower (about 11/2 pounds), cut into florets
- 2 small dried red chilies or 1/4 teaspoon crushed red pepper
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 1/2 cup fresh cilantro leaves
Directions
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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.
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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.
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Add the lime juice and cilantro to the skillet and toss to combine. Serve with the lime wedges.