PINEAPPLE CHICKEN THIGHS with Spiced Turmeric Cauliflower

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SERVES 6

I love bone-in, skin-on chicken thighs because they roast in a fraction of the time it takes to cook a whole chicken and the dark meat is flavorful and juicy. The gingery pineapple mixture is a nice complement to the spiced meat; just keep an eye on it as it bakes and if it’s getting too caramelized before the chicken is cooked through, you can lower the oven temperature slightly. The cauliflower roasts in the oven alongside the chicken, making this an easy, complete supper to pull off on a weeknight.

PINEAPPLE CHICKEN

1 (20-ounce) can crushed pineapple, drained

½ cup honey

2 tablespoons minced fresh ginger

1 teaspoon garlic powder

Juice of 1 lime

2 teaspoons sweet paprika

1 teaspoon ground cinnamon

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

8 to 10 bone-in, skin-on chicken thighs (about 3 pounds)

2 tablespoons extra-virgin olive oil

CAULIFLOWER

1 head cauliflower (about 1½ pounds), cut into small florets

¼ cup extra-virgin olive oil

2 teaspoons apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon ground turmeric

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Thinly sliced green onions, white and light green parts only, for garnish (optional)

Chopped cilantro, for garnish (optional)

Preheat the oven to 400°F.

PREPARE THE CHICKEN: In a medium bowl, combine the pineapple, honey, ginger, garlic powder, and lime juice. Set aside. In a separate bowl, stir together the paprika, cinnamon, salt, and black pepper.

Sprinkle the salt mixture all over the chicken thighs, then set them in a 9- by 13-inch baking dish in a single layer and drizzle with the oil. Spoon the pineapple mixture around the chicken pieces. Roast for 15 minutes.

PREPARE THE CAULIFLOWER: In a large bowl, combine the cauliflower florets, olive oil, vinegar, mustard, turmeric, salt, and pepper. Spread on a rimmed baking sheet in an even layer.

After the chicken has roasted for 15 minutes, transfer the pan with the cauliflower to the oven and continue roasting, stirring the cauliflower occasionally, until the cauliflower is tender and browned in spots and the chicken skin is crispy and an instant-read thermometer inserted into the center of a thigh registers 170°F, 30 to 40 minutes. Transfer the cauliflower to a serving dish and garnish with green onions and cilantro, if using; serve the chicken directly from the baking dish.