Ingredients

The following ingredients have 6 Servings
  • 8 boneless, skinless, chicken thighs about 1½ to 2 pounds
  • 1 (9-ounce) jar Mango Chutney
  • 3 tablespoons extra-virgin olive oil
  • 2½ teaspoons sea salt
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • 1 medium head of cauliflower, cut into small florets
  • Minced cilantro leaves, optional
  • Thinly sliced red onion, optional
  • Cooked rice, quinoa or couscous, for serving

Instruction

  • In a large bowl toss the chicken with chutney, 2 tablespoons of olive oil and 1 teaspoon of salt and pepper
  • Cover and marinate in the refrigerator for at least 1 hour up to 24 hours
  • Preheat the oven to 375°F with a rack in the center position
  • On a large rimmed baking sheet, toss the cauliflower together with the remaining olive oil and 1 teaspoon of salt
  • Roast in the oven for 20 minutes, until beginning to soften
  • Nestle the chicken between the cauliflower, topping the chicken with any leftover chutney from the bowl
  • Sprinkle the chicken with the remaining salt
  • Cook in the oven until the chicken is registers 165°F on an instant-read thermometer and the cauliflower is browned, about 25 minutes
  • For crispier chicken, turn the oven broiler to high and broil for 5 minutes.Sprinkle with cilantro and thinly sliced red onion
  • Serve over cooked rice, quinoa or couscous.