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Sheet Pan Dinner: Curried Chicken Thighs & Cauliflower

Don't you just love these one pan dinners? You throw everything on a sheet pan and turn the oven on to high heat and voila!,  you have this beautiful dinner. I had chicken thighs and a lonely head of cauliflower in the fridge and wanted something different.   I googled the two ingredients and Fine Cooking Magazine's recipe came up for skinless thighs with cauli along with green olives (not the martini manzanilla variety) and apricots........ok, I had dates, so would use them instead of the apricots. I pulled the skin off the chicken, because I didn't want all that grease (the original recipe calls for boneless skinless thighs).  Let's chat about curry.  I am not a big fan.  I find it overpowering usually.   In this recipe they call for 4 tsp!  way too much for me.  I used 1 tsp only, but you be the judge. Roasted Curried Chicken Thighs & Cauliflower (adapted from Fine Cooking ): 8 boneless, skinless chicken thighs (about 2 lb. total) 1/4 cup extra-virgin olive oil

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