Chicken with Olives, Figs, and Mint
Lemon-Roasted Cauliflower
Ingredients
- 1 tsp ground coriander
- ¼ tsp salt
- ⅛ tsp ground cinnamon
- Pinch of cayenne pepper
- 2 Tbsp olive oil, divided
- 1 lb bone-in, skin-on chicken thighs
- ⅓ cup gluten-free chicken broth
- 2 dried figs, chopped
- 2 Tbsp chopped pitted kalamata olives
- 2 Tbsp chopped fresh mint, divided
- 1 Tbsp fresh lemon juice
Instructions
- Combine coriander, salt, cinnamon, cayenne pepper, and 1 Tbsp oil; rub over both sides of chicken. Place chicken, skin sides up, on a plate. Chill 4 to 24 hours.
- Preheat oven to 400°F. Cook chicken, skin sides down, in 1 Tbsp hot oil in a small cast-iron or other ovenproof skillet over medium-high heat 4 to 5 minutes or until golden brown.
- Transfer skillet to oven, and bake 15 minutes. Turn chicken over, and stir in broth, figs, olives, 1 Tbsp mint, lemon juice. Bake 15 to 20 minutes longer or until done.
- Sprinkle with 1 Tbsp mint.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- 2 Tbsp olive oil
- ½ Tbsp fresh lemon juice
- 1 tsp lemon zest
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a rimmed baking sheet. Bake 20 minutes or until golden and tender, stirring once. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
