8 boneless, skinless chicken thighs
(about 2 pounds total)
4 tablespoons extra virgin olive oil
4 teaspoons curry powder
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 head cauliflower, cut into florets
3/4 cup chopped dried apricots, soaked in hot water for 5 minutes and drained
1 cup pitted green olives, halved
Combine the chicken thighs with 2 tablespoons of the olive oil,
2 teaspoons of the curry powder, the cayenne, 1/2 teaspoon of the paprika,the cinnamon, vinegar, and 1/2 teaspoon of the salt in a large zip-top bag. Seal the bag and mush gently
to coat the chicken. Let the chicken marinate in the fridge for at least 45 minutes and up to overnight.
When you’re ready to cook, preheat the oven to 425°F with a rack in the center position. Line a sheet pan with parchment paper.
Place the cauliflower on the sheet pan. Add the remaining
2 tablespoons olive oil, 2 teaspoons curry powder, ½ teaspoon paprika, and 1/2 teaspoon salt and toss to coat.
Scatter the apricots and olives over the cauliflower, and toss to combine. Spread into a single layer.
Remove the chicken thighs from the marinade and place them atop the cauliflower, spacing them evenly apart. Discard the bag with any remaining marinade. Roast, rotating the pan halfway through, until the cauliflower is slightly charred and
the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the meat will register 165°F), about 45 minutes.
Enjoy the chicken warm, piled with cauliflower, apricots, and olives.