Cumin Crusted Chicken Thighs with Cauliflower "Couscous"

By lorik

Be sure to keep the rendered chicken fat in the skillet after step 1; the schmaltz adds flavor and richness to the cauliflower.

Ingredients

• 8 (5- to 7-ounce) bone-in chicken thighs
• Salt and pepper
• 1 tablespoon vegetable oil
• 4 teaspoons cumin seeds
• 1 head cauliflower (2 pounds), cored and cut into 1/2-inch pieces
• 1 teaspoon paprika
• 1/2 cup chopped fresh mint, plus 2 tablespoons torn mint leaves
• 1 1/2 teaspoons grated lime zest, plus lime wedges for serving

Preparation

Step 1

1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pat chicken dry with paper towels; season with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, about 7 minutes. Transfer chicken, skin side up, to rimmed baking sheet (do not wipe out skillet) and sprinkle 2 teaspoons cumin seeds over top. Roast until chicken registers 175 degrees, about 15 minutes.

2. Meanwhile, working in 2 batches, pulse cauliflower in food processor to 1/4- to 1/8-inch pieces, about 6 pulses. Heat fat remaining in skillet over medium-high heat until shimmering. Add cauliflower, paprika, 3/4 teaspoon salt, 3/4 teaspoon pepper, and remaining 2 teaspoons cumin seeds and cook until just tender, about 7 minutes. Off heat, stir in chopped mint and lime zest.

3. Serve chicken with cauliflower “couscous” and lime wedges, sprinkling torn mint leaves over top.