Healthy Side Dish Recipes Healthy Vegetable Side Dish Recipes Healthy Cauliflower Side Dish Recipes Healthy Roasted Cauliflower Recipes Sumac Chicken Thighs with Purple Cauliflower 5.0 (2) 2 Reviews 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. By Becky Duffett Updated on March 6, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Additional Time: 2 hrs 35 mins Total Time: 3 hrs Servings: 4 Yield: 4 servings Nutrition Profile: Egg Free Gluten-Free Healthy Aging Healthy Immunity Low Added Sugars Low-Calorie Soy-Free Jump to Nutrition Facts Ingredients 4 tablespoons extra-virgin olive oil, divided ½ lemon, juiced 3 cloves garlic, minced 2 tablespoons ground sumac 1 teaspoon ground cumin ¾ teaspoon salt, divided 2 pounds bone-in chicken thighs, trimmed 1 (2 pound) head purple cauliflower, cut into florets (8 cups) 1 medium red onion, cut into 1/2-inch wedges ½ cup labneh (see Tip) or whole-milk plain Greek yogurt 2 tablespoons pine nuts, toasted 1 tablespoon chopped fresh parsley Directions 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. 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. Rate it Print Nutrition Facts (per serving) 567 Calories 39g Fat 18g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 3 oz. chicken & 1 1/2 cups vegetables Calories 567 % Daily Value * Total Carbohydrate 18g 7% Dietary Fiber 6g 23% Total Sugars 7g Protein 39g 78% Total Fat 39g 50% Saturated Fat 9g 43% Cholesterol 177mg 59% Vitamin A 1859IU 37% Vitamin C 116mg 128% Folate 146mcg 36% Sodium 653mg 28% Calcium 115mg 9% Iron 4mg 20% Magnesium 86mg 21% Potassium 1203mg 26% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved