Crispy Chicken with Creamy Lemon Tahini Sauce, Spiced Cauliflower and Sautéed Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   In a large bowl, toss the cauliflower with 15 ml (1 tbsp) olive oil, half of the cumin, half of the smoked paprika, the dried oregano, 3 g (about 1/2 tsp) salt, and a pinch of black pepper. Spread it in a single layer on the tray.

3. 3

   Roast the cauliflower for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned on the edges.

4. 4

   Meanwhile, pat the chicken thighs dry and mix them with 15 ml (1 tbsp) olive oil, the remaining cumin, the remaining smoked paprika, the lemon zest, 15 ml (1 tbsp) lemon juice, 2 grated garlic cloves, 3 g (about 1/2 tsp) salt, and the remaining black pepper.

5. 5

   Heat a large skillet over medium-high heat for 2 minutes. Add the remaining 15 ml (1 tbsp) olive oil and place the chicken in a single layer. Cook for 5 to 6 minutes on the first side and 4 to 5 minutes on the second side, until deeply golden and the internal temperature reaches a safe 74 °C / 165 °F. Remove and let rest for 3 minutes.

6. 6

   In a small bowl, whisk together the tahini, Greek yogurt, the remaining 30 ml (2 tbsp) lemon juice, water, and a pinch of salt until smooth and creamy. Add a few extra drops of water if needed to loosen the sauce.

7. 7

   In the same skillet, reduce to medium heat. Add the sliced garlic and red pepper flakes and cook for 30 seconds. Add the spinach and a pinch of salt. Sauté for 1 to 2 minutes until wilted but still vibrant.

8. 8

   Serve a bed of sautéed spinach with the roasted cauliflower on the side. Top or plate alongside the golden chicken, spoon over the creamy lemon tahini sauce, and finish with the chopped fresh parsley.