Black Lime and Date Chicken with Toasted Cauliflower Couscous

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Pat the chicken thighs dry with paper towels and season them with 4 g salt, black pepper, 1 teaspoon ground black lime, cumin, and cinnamon.

3. 3

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 5 to 6 minutes until deeply crisp, then cook 2 more minutes on the other side. Transfer temporarily to a plate.

4. 4

   In the same skillet, add the red onion, garlic, and 1 more tablespoon olive oil. Cook for 3 minutes, stirring, until the onion softens slightly.

5. 5

   Add the chopped dates, chicken broth, red wine vinegar, and the remaining teaspoon of ground black lime. Stir and cook for 2 minutes so the dates begin to soften.

6. 6

   Return the chicken to the skillet skin-side up, spoon some sauce around the sides without covering the skin, and transfer to the oven at 220 °C / 425 °F for 12 to 15 minutes, until the chicken is cooked through.

7. 7

   Meanwhile, heat the remaining tablespoon olive oil in another large skillet over medium-high heat. Add the riced cauliflower, 4 g salt, and sauté for 5 to 7 minutes until tender yet fluffy with lightly toasted edges.

8. 8

   Turn off the heat under the cauliflower and mix in the fresh parsley and fresh mint. Taste and adjust salt if needed.

9. 9

   Remove the chicken from the oven and let it rest for 3 minutes. Serve a bed of cauliflower couscous, top with the chicken and the date-onion sauce, and finish with the toasted sliced almonds.