Curried Chicken Thighs w/Cauliflower, apricots & olives
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
8 thigh, bone and skin removed Chicken Thigh 3 tbsp Olive Oil 1 tbsp Bragg Apple Cider Vinegar 4 tsp Curry powder 1 tsp Paprika .50 tsp Cinnamon, ground .25 tsp Pepper, red or cayenne 1 head, medium (5-6" dia) Cauliflower, raw 4 serving Great Value Manzanilla Green Olives (Pimiento Stuffed ) 5 Olives .5 cup, halves Apricots, dried 4 tbsp Cilantro, raw 1 fruit without seeds Lemons
in bowl mix: 2 tbl oil, vinegar, 2 tsp of curry, 1/2 of paprika, cinnamon, cayenne. Put thighs in ziplock and marinade over night or 6 hrs. chop apricots in coarse pieces and soak in warm water 5 min. cut cauliflower into bite size pieces.
Pre-heat oven to 450. in jelly-roll pan line w/parchment mix apricots. olives and cauliflower in remaining 2 tsp of oil 2 tsp curry 1/2 tsp paperback salt and pepper -- toss to coat spread in single layer in jelly roll pan and wedge in thighs in the pan. Roast about 35-40 min squeeze lemon juice over serving and top with fresh cilantro
Serving Size: 4 servings (2 thighs and 1/4 of veggie mixture)
Number of Servings: 1
Recipe submitted by SparkPeople user KCAR54.
Pre-heat oven to 450. in jelly-roll pan line w/parchment mix apricots. olives and cauliflower in remaining 2 tsp of oil 2 tsp curry 1/2 tsp paperback salt and pepper -- toss to coat spread in single layer in jelly roll pan and wedge in thighs in the pan. Roast about 35-40 min squeeze lemon juice over serving and top with fresh cilantro
Serving Size: 4 servings (2 thighs and 1/4 of veggie mixture)
Number of Servings: 1
Recipe submitted by SparkPeople user KCAR54.
Nutritional Info Amount Per Serving
- Calories: 1,473.4
- Total Fat: 75.5 g
- Cholesterol: 458.2 mg
- Sodium: 1,982.3 mg
- Total Carbs: 93.3 g
- Dietary Fiber: 28.4 g
- Protein: 124.9 g
Member Reviews