Mediterranean Lemon Chicken with Cauliflower Couscous, Olives, Apricot and Mint Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them in a bowl.

2. 2

   Add 1 tablespoon olive oil, 2 minced garlic cloves, half of the lemon zest, 1 tablespoon lemon juice, cumin, oregano, sweet paprika, cinnamon, 1 teaspoon salt and black pepper to the chicken. Mix well and let it rest for 10 minutes while you prepare the rest.

3. 3

   In another bowl, mix the Greek yogurt with 1 grated garlic clove, 1 tablespoon lemon juice, the remaining lemon zest, chopped mint and a pinch of salt. Chill until ready to use.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken for 2 to 3 minutes per side.

5. 5

   Transfer the skillet to the oven and roast the chicken for 12 to 15 minutes at 220 °C / 425 °F, until fully cooked. Remove from the oven and let it rest for 5 minutes.

6. 6

   While the chicken roasts, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the red onion and the remaining minced garlic and cook for 3 minutes.

7. 7

   Add the riced cauliflower, chicken broth or water, 1/4 teaspoon salt, and cook for 4 to 5 minutes, stirring, until tender but still fluffy.

8. 8

   Stir in the green olives, dried apricots, sliced almonds and fresh parsley. Cook 1 minute more and adjust with the remaining lemon juice and more salt if needed.

9. 9

   Serve a bed of cauliflower couscous on each plate, top with the lemon chicken, and finish with spoonfuls of mint yogurt over the top or on the side.