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Photo credit Brittney Green
Ingredients:
8 boneless, skinless chicken thighs (about 2 lb. total)
1/4 cup Peach White Balsamic Vinegar
1/4 cup Arbequina Extra Virgin Olive Oil
4 tsp Garlic Curry Powder
1 tsp Hot Smoked Paprika
½ tsp Vietnamese Cinnamon
¼ tsp Cayenne pepper
Kosher salt
1 large head cauliflower, cut into bite-size florets
2 medium size sweet potatoes cut into 2” chunks
¾ cup coarsely chopped dried apricots, soaked in hot water for 5 minutes and drained
1 cup pitted green olives, halved or quartered if large
1/3 cup chopped fresh cilantro
1 large lemon, cut into 4 to 6 wedges
Directions:
In a bowl, whisk together the Peach White Balsamic and Arbequina Extra Virgin Olive Oil to create a vinaigrette.
In a large bowl, add the chicken thighs, 1/4 cup of the Peach Balsamic-Olive Oil vinaigrette, 2 tsp of the Garlic Curry Powder, 1/2 tsp of the Hot Smoked Paprika, Vietnamese Cinnamon, Cayenne, and 3/4 tsp salt. Toss well to coat and set aside to marinate for at least 15 minutes.
Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed sheet pan with parchment. On the pan, combine the cauliflower and sweet potatoes with the remaining ¼ cup Peach Balsamic-Olive Oil vinaigrette, 2 tsp Garlic Curry Powder, 1/2 tsp. Hot Smoked Paprika, and 3/4 tsp salt, tossing to coat the vegetables. Add the apricots and olives, and spread in a single layer.
Remove the chicken thighs from the marinade, fold them back into their original shape, and place them on top of the cauliflower –sweet potato mixture, spaced evenly apart. (Discard any remaining marinade.) Roast, rotating the pan halfway through, until the cauliflower browns and the chicken cooks through (165°F), about 35 minutes.
Remove the chicken from the pan and toss the cauliflower mixture with the pan drippings. Serve the chicken and cauliflower mixture sprinkled with the cilantro and the lemon wedges on the side.