Cumin-Crusted Chicken Thighs with Cauliflower “Couscous”
By America's Test KitchenPublished on October 18, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs 1 ¼ teaspoons table salt, divided1 ¼ teaspoons pepper, divided1 tablespoon vegetable oil 4 teaspoons cumin seeds 1 head cauliflower (2 pounds), cored and cut into ½-inch pieces1 teaspoon paprika ½ cup chopped fresh mint, plus 2 tablespoons torn mint leaves1 ½ teaspoons grated lime zest, plus lime wedges for serving
Before You Begin
Be sure to keep the rendered chicken fat in the skillet after step 1; the schmaltz adds flavor and richness to the cauliflower.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon 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.
- 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, remaining 3/4 teaspoon salt, remaining 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.
- Serve chicken with cauliflower “couscous” and lime wedges, sprinkling torn mint leaves over top.
Time
30 minutesYield
Serves 4Ingredients
8 (5- to 7-ounce) bone-in chicken thighs
1 ¼ teaspoons table salt, divided
1 ¼ teaspoons pepper, divided
1 tablespoon vegetable oil
4 teaspoons cumin seeds
1 head cauliflower (2 pounds), cored and cut into ½-inch pieces
1 teaspoon paprika
½ cup chopped fresh mint, plus 2 tablespoons torn mint leaves
1 ½ teaspoons grated lime zest, plus lime wedges for serving
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs
1 ¼ teaspoons table salt, divided
1 ¼ teaspoons pepper, divided
1 tablespoon vegetable oil
4 teaspoons cumin seeds
1 head cauliflower (2 pounds), cored and cut into ½-inch pieces
1 teaspoon paprika
½ cup chopped fresh mint, plus 2 tablespoons torn mint leaves
1 ½ teaspoons grated lime zest, plus lime wedges for serving
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs
1 ¼ teaspoons table salt, divided
1 ¼ teaspoons pepper, divided
1 tablespoon vegetable oil
4 teaspoons cumin seeds
1 head cauliflower (2 pounds), cored and cut into ½-inch pieces
1 teaspoon paprika
½ cup chopped fresh mint, plus 2 tablespoons torn mint leaves
1 ½ teaspoons grated lime zest, plus lime wedges for serving
Why This Recipe Works
Sprinkling cumin over the chicken after browning and before roasting ensures pleasantly toasted seeds without any bitter burnt bite.
Before You Begin
Be sure to keep the rendered chicken fat in the skillet after step 1; the schmaltz adds flavor and richness to the cauliflower.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon 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.
- 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, remaining 3/4 teaspoon salt, remaining 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.
- Serve chicken with cauliflower “couscous” and lime wedges, sprinkling torn mint leaves over top.
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