Curried Chicken Thighs w/Cauliflower, apricots & olives

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.