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
