Name: Cumin-Crusted Chicken Thighs with Cauliflower “Couscous”
Total time: 30 min
Yield: Serves 4
Ingredients: 8 (5- to 7-ounce) bone-in chicken thighs; 1 1/4 teaspoons table salt, divided; 1 1/4 teaspoons pepper, divided; 1 tablespoon vegetable oil; 4 teaspoons cumin seeds; 1 head cauliflower (2 pounds), cored and cut into 1/2-inch pieces; 1 teaspoon paprika; 1/2 cup chopped fresh mint, plus 2 tablespoons torn mint leaves; 1 1/2 teaspoons grated lime zest, plus lime wedges for serving

Why This Recipe Works

Jump-starting the cooking of the chicken on the stovetop before transferring it to a rimmed baking sheet in the oven ensured even browning as well as juicy, tender meat. Sprinkling cumin over the chicken after the browning step but before roasting gave us pleasantly toasted seeds without any bitterness. Pulsing the cauliflower in a food processor to produce rice-size granules not only sped up the cooking process but also added textural contract to the dish. Lime zest added a bit of zing while fresh mint provided a hit of freshness to the finished dish.

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.