Black Garlic Thyme Chicken Thighs with Roasted Cauliflower and Creamy Coconut Swiss Chard

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the cauliflower with 1 tablespoon olive oil, half of the minced fresh garlic, 1 tablespoon lemon juice, half of the lemon zest, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a sheet pan and set aside.

2. 2

   In a medium bowl, mix the black garlic paste with 1 tablespoon olive oil, smoked paprika, half of the thyme leaves, red pepper flakes if using, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the chicken thighs well with this mixture.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 1/2 tablespoon olive oil and sear the chicken thighs for 2 to 3 minutes per side, just until browned. Transfer them to a plate.

4. 4

   Roast the cauliflower for 15 minutes at 220 °C / 425 °F. Remove the tray, add the browned chicken thighs among the florets, and return everything to the oven for 18 to 20 more minutes, until the chicken is cooked through and the cauliflower is tender and caramelized.

5. 5

   Meanwhile, heat the remaining 1/2 tablespoon olive oil in another skillet over medium heat. Add the shallot and cook for 2 minutes. Stir in the Swiss chard stems and cook 3 more minutes. Add the remaining minced fresh garlic and cook for 30 seconds.

6. 6

   Add the Swiss chard leaves and the remaining salt, and cook for 2 minutes until wilted. Pour in the coconut milk, the remaining lemon juice, the remaining lemon zest, and the remaining thyme. Cook for 3 to 4 minutes, stirring, until lightly creamy. Adjust with the remaining black pepper.

7. 7

   Remove the sheet pan from the oven. Let the chicken rest for 3 minutes. Serve the chicken thighs with the roasted cauliflower and the creamy coconut Swiss chard, spooning over any pan juices.