Apricot-Thyme Glazed Chicken with Creamy Cauliflower Rice and Almond Green Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Season the chicken thighs on both sides with 4 g (3/4 tsp) of the salt and the black pepper.

2. 2

   In a small bowl, mix the apricot preserves, Dijon mustard, apple cider vinegar, 2 minced garlic cloves, half of the fresh thyme, the red pepper flakes if using, and the water. Set the glaze aside.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken for 3 to 4 minutes per side until well browned.

4. 4

   Brush or spoon two-thirds of the glaze over the chicken and transfer the skillet to the oven. Roast for 12 to 15 minutes at 220 °C / 425 °F, until the chicken is cooked through. Remove the skillet, add the remaining glaze, and let rest for 5 minutes.

5. 5

   While the chicken roasts, heat another large skillet over medium heat with the butter and the remaining tablespoon of olive oil. Add the shallot and cook for 2 minutes until softened.

6. 6

   Add the grated garlic clove and the riced cauliflower. Cook for 4 to 5 minutes, stirring, until the cauliflower loses excess moisture.

7. 7

   Stir in the heavy cream, grated Parmesan, lemon zest, the remaining salt, and the rest of the thyme. Cook 2 to 3 minutes more until creamy. Adjust salt if needed.

8. 8

   In a third skillet or a wide saucepan, cook the green beans with a splash of water for 2 minutes so they soften slightly. Drain if any liquid remains.

9. 9

   Add the sliced almonds to the green beans and sauté for 2 to 3 minutes over medium heat, using the residual heat in the pan, until the beans are tender-crisp and the almonds are fragrant.

10. 10

    Serve a bed of creamy cauliflower rice, top with the apricot-glazed chicken, and add the almond green beans on the side. Spoon the pan juices over the chicken before serving.