Cumin-Crusted Chicken Thighs with Cauliflower “Couscous”
Sprinkling cumin over the chicken after browning and before roasting ensures pleasantly toasted seeds without any bitter burnt bite.
Keywords
- Chicken
- Weeknight
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Oven
- Nonstick skillet
- Paper towel
- Baking sheet
- Food processor
- Chef's knife
- Cutting board
- Measuring spoon
- Instant-read thermometer
- Lime press
- Serving platter
- Tongs
- Mixing bowl
- Wooden spoon
Ingredients
- 8 (5- to 7-ounce) bone-in chicken thighs
- 1 1/4 teaspoons table salt, divided
- 1 1/4 teaspoons pepper, divided
- 1 tablespoon vegetable oil
- 4 teaspoons cumin seeds
- 1 head cauliflower (2 pounds), cored and cut into 1/2-inch pieces
- 1 teaspoon paprika
- 1/2 cup chopped fresh mint, plus 2 tablespoons torn mint leaves
- 1 1/2 teaspoons grated lime zest, plus lime wedges for serving
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