Cumin-Crusted Chicken Thighs with Cauliflower “Couscous”

Name: Cumin-Crusted Chicken Thighs with Cauliflower “Couscous”
Yield: Serves 4
Ingredients: 8 (5- to 7-ounce) bone-in, chicken thighs; 1 1/4 teaspoons, table salt, divided; 1 1/4 teaspoons, pepper, divided; 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

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Appears in Cook's Country December/January 2017

Main Courses

Chicken

Weeknight

Sprinkling cumin over the chicken after browning and before roasting ensures pleasantly toasted seeds without any bitter burnt bite.

SERVES4

TIME30 minutes

Cumin-Crusted Chicken Thighs with Cauliflower “Couscous”

WHY THIS RECIPE WORKS

Sprinkling cumin over the chicken after browning and before roasting ensures pleasantly toasted seeds without any bitter burnt bite.

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