Apricot-glazed chicken with cauliflower cous cous
Baste chicken thighs with tangy apricot glaze. Sat on a big bed of whizzed and lightly cooked cauliflower, it’s a filling yet healthy dinner.
Ingredients
- 700g skin-on chicken thighs and/or drumsticks
- Olive oil to fry
- 4 tbsp apricot jam
- 2 tbsp white wine vinegar
- 3 garlic cloves, crushed
- 2 tsp pul biber or aleppo pepper
- 1 large (or 2 small-medium) cauliflowers, leaves removed and reserved
- Small bunch mint, leaves picked and finely chopped
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