Ingredients
- 2 lbs boneless chicken thighs
- 1 head cauliflower
- 3/4 C dried apricots
- 1 C pitted green olives
- 1 T apple cider vinegar
- 4 T extra-virgin olive oil
- 4 t curry powder
- 1/4 t cayenne pepper
- 1 t paprika
- 1/2 t cinnamon
- 1 t salt
Instructions
- Soak the apricots in hot water for 5 minutes and drain. Chop the apricots and cauliflower into florets.
- Combine all of the ingredients in a bowl. Toss to combine.
- Preheat the oven to 425 degrees. Spread the mixture into a single layer on a baking sheet.
- Roast until chicken is cooked through, about 45 minutes.
Ingredients
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Instructions
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