Orange-Mustard Glazed Chicken with Toasted Cauliflower Couscous and Crisp Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a large bowl, combine the orange zest, 80 ml (1/3 cup) orange juice, Dijon mustard, honey, 2 minced garlic cloves, sweet paprika, red pepper flakes if using, 15 ml (1 tbsp) olive oil, 4 g salt, and black pepper.

2. 2

   Add the chicken thighs to the bowl and coat them well in the glaze. Let them stand for 10 minutes while you prepare the vegetables.

3. 3

   Arrange the chicken thighs on a baking tray or baking dish in a single layer. Roast for 18 to 22 minutes at 220 °C / 425 °F, until cooked through and browned at the edges.

4. 4

   While the chicken roasts, heat a large skillet over medium heat. Add the sliced almonds and toast for 2 to 3 minutes, stirring, until golden. Remove and set aside.

5. 5

   In the same skillet, add 15 ml (1 tbsp) olive oil and the butter. Add the red onion and the remaining garlic clove, and cook for 3 minutes until softened.

6. 6

   Add the riced cauliflower, 1 g salt, and cook for 6 to 8 minutes, stirring often, until the cauliflower is tender and lightly toasted. Add the white wine vinegar, half the parsley, and half the mint. Stir and turn off the heat.

7. 7

   Heat another large skillet over medium-high heat with the remaining 15 ml (1 tbsp) olive oil. Add the zucchini and cook for 4 to 5 minutes, stirring only once or twice, until tender with crisp edges. Season with the remaining salt to taste.

8. 8

   When the chicken is ready, for extra shine, place the tray under the broiler for 1 to 2 minutes, watching closely, keeping the oven at 220 °C / 425 °F.

9. 9

   Serve a bed of toasted cauliflower couscous on each plate. Top with the glazed chicken and arrange the crisp zucchini on the side. Finish with the toasted almonds, remaining parsley, and remaining mint.

10. 10

    Serve hot, spooning the orange-mustard pan juices over the chicken and cauliflower.