Crispy Chicken with Olive-Almond Tapenade over Cumin Roasted Cauliflower

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a large sheet pan and toss it with 2 tablespoons (30 ml) olive oil, 1 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 grated garlic clove.

2. 2

   Roast the cauliflower for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until tender with golden edges.

3. 3

   Meanwhile, pat the chicken thighs dry and season both sides with the sweet paprika, the remaining 1/2 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper.

4. 4

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon (15 ml) olive oil. Place the chicken skin-side down and cook for 6 to 8 minutes until the skin is deeply golden and crisp. Turn the pieces and cook 2 minutes more.

5. 5

   Transfer the skillet to the oven and finish cooking the chicken for 10 to 12 minutes at 220 °C / 425 °F, until fully cooked through.

6. 6

   In a small bowl, combine the green olives, toasted almonds, parsley, chives, the 2 chopped garlic cloves, lemon zest, 2 tablespoons (30 ml) lemon juice, 1 tablespoon (15 ml) olive oil, and the red pepper flakes if using. Taste and adjust with the remaining salt and black pepper as needed.

7. 7

   Let the chicken rest for 3 minutes out of the oven. Serve a bed of roasted cauliflower on each plate, top with the crispy chicken, and finish with spoonfuls of olive-almond tapenade.

8. 8

   If desired, add a few extra drops of olive oil or a little more lemon juice just before serving to brighten the flavors.