cumin crusted chicken thigh with cauliflower rice

Updated at: Thu, 17 Aug 2023 13:46:36 GMT

Step 1

Crush the cumin seeds with a mortar and pestle or a spice grinder, or simply under the bottom of a skillet.

Step 2

Adjust oven rack to upper-middle position and heat oven to 450 degrees.

Step 3

Pat chicken dry with paper towels and season with salt and pepper.

Step 4

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.

Step 5

Add chicken, skin side down, and cook until well browned, 6 to 8 minutes.

Step 6

Transfer chicken, skin side up, to rimmed baking sheet (do not wipe out skillet).

Step 7

Crush cumin seeds and sprinkle 2 teaspoons evenly over chicken.

Step 8

Roast until chicken registers 175 degrees, 15 to 20 minutes.

Step 9

Tent with aluminum foil and let rest.

Step 10

Prep Cauliflower

Step 11

While chicken roasts, core cauliflower and cut into 1/2-inch pieces.

Step 12

Working in 2 batches, pulse cauliflower in food processor to 1/4-to 1/8-inch pieces, about 6 pulses.

Step 13

Prep Herbs and Lime. Chop 1/2 cup mint.

Step 14

Grate 1 1/2 teaspoons lime zest, then cut lime into wedges.

Step 15

Heat reserved fat in skillet over medium-high heat until shimmering.

Step 16

Add paprika, remaining 2 teaspoons crushed cumin seeds, cauliflower, 3/4 teaspoon salt, and 3/4 teaspoon pepper and cook until just tender, about 7 minutes.

Step 17

Off heat, stir mint and lime zest into cauliflower.

Step 18

Serve chicken with cauliflower rice and lime wedges.

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Crispy

Delicious

Easy

Spicy