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 avocado oil
- 1 lb bone-in, skin-on chicken thighs
- ⅓ cup organic chicken broth
- 2 dried figs, chopped
- 2 Tbsp chopped pitted kalamata olives
- 2 Tbsp chopped fresh mint
- 1 Tbsp fresh lemon juice
Instructions
- Combine coriander, salt, cinnamon, cayenne pepper, and 1 Tbsp oil; rub over both sides of chicken thighs. Chill chicken, skin side up, for 4 to 24 hours.
- Preheat oven to 400°F. Heat 1 Tbsp oil in a small cast-iron skillet or another ovenproof skillet over medium-high heat. Add chicken to skillet, skin side down; cook 4 to 5 minutes or until golden brown.
- Place skillet in oven; bake 15 minutes.
- Turn chicken over and stir in broth, figs, olives, 1 Tbsp mint, and lemon juice; bake 15 to 20 minutes or until done. Sprinkle with 1 Tbsp mint.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- 2 Tbsp avocado oil
- ½ Tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss cauliflower and remaining ingredients on a rimmed baking sheet. Bake 20 minutes or until golden and tender, stirring once.
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