Curried Chicken Thighs w/Cauliflower, apricots & olives

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Curried Chicken Thighs w/Cauliflower, apricots & olives calories by ingredient
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Truly Yummy! Truly Yummy!
Number of Servings: 1


    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.

TAGS:  Poultry |

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