Cauliflower has gone full technicolor, leaping from white to bright orange, neon green and--you guessed it--purple. The roast chicken in this recipe gets its hue from a marinade that's seasoned with tangy sumac.

Becky Duffett
Source: EatingWell Magazine, April 2020

Gallery

Recipe Summary

active:
25 mins
total:
3 hrs
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk 2 tablespoons oil, lemon juice, garlic, sumac, cumin and 1/4 teaspoon salt in a medium bowl. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.

    Advertisement
  • Position racks in center and lower third of oven. Place a rimmed baking sheet on the lower rack and preheat to 400 degrees F.

  • Place cauliflower and onion on another rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil and season with the remaining 1/2 teaspoon salt; toss to coat. Remove the chicken from the marinade (discard the remaining marinade) and place, skin-side down, on the preheated pan; return to the lower rack. Place the vegetables on the center rack. Roast, turning the chicken and stirring the vegetables halfway through, until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F and the vegetables are tender, 25 to 35 minutes.

  • Smear labneh (or yogurt) on a serving platter and top with the chicken and vegetables. Drizzle with any juices from the chicken and sprinkle with pine nuts and parsley.

Tips

To make ahead: Marinate chicken (Step 1) overnight

Tip: To make labneh, line a large sieve with 4 layers of cheesecloth. Set it over a deep bowl leaving at least 3 inches of space below it. Whisk 4 cups whole-milk plain yogurt with 1/4 tsp. salt; spoon into the cheesecloth. Refrigerate until at least 1 cup of liquid has drained out, 12 to 24 hours. (Discard liquid.) Refrigerate labneh for up to 1 week.

Nutrition Facts

567 calories; protein 39g; carbohydrates 18.1g; dietary fiber 6.4g; sugars 7.1g; fat 38.8g; saturated fat 8.6g; cholesterol 176.9mg; vitamin a iu 1858.5IU; vitamin c 115.6mg; folate 145.5mcg; calcium 115.4mg; iron 3.6mg; magnesium 86.1mg; potassium 1203.1mg; sodium 652.6mg.
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/10/2020
Deeelish! Lots of flavor and easy to make. I followed the recipe with minor tweaks: Used organic boneless, skinless chicken thighs and white cauliflower (but would love to find purple). I started marinating the chicken in the morning. I baked the cauliflower about 15mins longer than the chicken because my cauliflower was still looking pale. I made a small batch of my own 'quickie' version of labneh while I was prepping the meal. I took about 1c of full fat Greek yogurt, mixed in a little salt to taste, and set in a fine sieve (no cheesecloth) to drain. It sat for maybe an hour, drained a bit and was fine to serve. I served it with sauteed Swiss chard with pine nuts and yellow raisins. Read More
Advertisement