Curried Chicken with Cauliflower, Apricots and Olives

Serves 4 to 6

Recipe Sheet Pan Suppers

Husband-Tested in Alice’s Kitchen

This dinner is fun to make because it’s done on a sheet pan.  We loved the taste of the sweet fruity apricots and the briny olives along with the roasty chicken.  We thought it tasted even better the next day for a leftovers lunch.

6-8 boneless, skinless chicken thighs (about 2 lbs. total)

4 Tablespoons olive oil, divided

4 teaspoons curry powder, divided

¼ teaspoon cayenne pepper

1 teaspoon smoked paprika, divided

½ teaspoon cinnamon

1 Tablespoon apple cider vinegar

1 teaspoon Kosher salt, divided

1 head cauliflower, cut into bite-sized pieces

¾ cup chopped dried apricots, soaked in hot water for 5 minutes and drained

1 cup pitted green olives, halved

Here's what the dish looks like just before popping it in the oven.

Combine the chicken thighs with 2 Tablespoons olive oil, 2 teaspoons curry powder, the cayenne, ½ teaspoon of the paprika, the cinnamon, vinegar and ½ teaspoon of the salt in a large bowl.  Cover and leave in the fridge for at least 45 minutes or overnight.  When you are ready to cook, preheat the oven to 425F.  Line a sheet pan with parchment paper.  Place the cauliflower on the sheet pan.  Add the remaining 2 Tablespoons olive oil, 2 teaspoons curry powder, ½ teaspoon paprika and ½ teaspoon salt.  Scatter the apricots and olives over the cauliflower.  Toss to combine.  Spread into a single layer.  Remove the chicken from the marinade and place them atop the cauliflower, spacing them evenly apart.  (See photo)  Discard the remaining marinade.  Roast, rotating the pan halfway through the cooking time, until the cauliflower is slightly charred and the chicken is cooked through (165F), about 45 minutes.  Serve over brown rice or whole-wheat noodles.