One Pot Cauliflower Chicken

Ingredients

• 2-3 lb. chicken thighs, boneless and skinless
• 2-3 tablespoon paprika
• 2 tablespoon whole cumin
• 1 tablespoon ground coriander
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 5 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, shredded
• 2 lemons, juiced
• 5 sprigs of fresh thyme
• 8oz spinach (or arugula or 1 bunch chopped kale)
• 1 cup chickpeas, drained and rinsed
• 1 head cauliflower, cut into small florets (can add stems cut into batons)
• 8oz mushrooms, sliced
• 4oz artichoke hearts

Instructions

1. Preheat oven to 425F.
2. Season chicken liberally with paprika, salt and pepper.
3. Melt 2 tablespoons olive oil in a large dutch oven over medium high heat
4. Add chicken, top side down, and sear both sides until golden brown, about 2-3 minutes per side.
5. Remove the chicken and set aside on a separate plate.
6. In the same pan, with the chicken juices, deglaze with 1/2 cup water.
7. Add sliced mushrooms and boil saute until mushrooms have collapsed, then add 2 tablespoons butter and saute until brown, about 5 minutes
8. Add 2tablespoons cumin seeds and toast in the oil along with the mushrooms until fragrant, about 1 minute.
9. Add 1 tablespoon coriander and chopped garlic and briefly saute, stirring frequently, until fragrant, about 1 minute.
10. Add diced onion and saute until translucent and slightly browned at the edges, about 5 minutes.
11. Stir in chicken broth, heavy cream, Parmesan, lemon juice, and thyme sprigs. Bring to a boil and then reduce heat. Check seasoning and adjust salt and pepper - should be just overly salty, since the rest of the fresh ingredients going in will be unseasoned.
12. Stir in arugula (or spinach), and simmer until the arugula has wilted and the sauce has slightly thickened, about 3-5 minutes.
13. Add the chickpeas, artichokes and cauliflower; cook for an additional 5 minutes.
14. Return chicken to the skillet, nestling the chicken into the veggies but leave the tops exposed. Optionally, sprinkle additional paprika on top for visual interest.
15. Place the pan in oven and roast until completely cooked through, about 30 minutes.

Adapted from thetoastedpinenut.com (link)

1. Increased to one head of cauliflower, increased greens, increased lemon, increased garlic, added artichoke hearts, onion & mushrooms
2. Swapped olive oil for butter at the chicken browning phase
3. Added cumin and coriander for more complexity
4. Make in a dutch oven, too large for a skillet. Acidity can damages the seasoning in cast iron.