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Crispy Chicken Thighs With Cauliflower and Cilantro

Crispy Chicken Thighs With Cauliflower and Cilantro
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 450° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Working in batches, cook the chicken skin-side down until crisp and golden, 6 to 7 minutes. Transfer to a plate; reserve the skillet.
  2. Pour off all but 2 tablespoons of the drippings from the skillet. Add the cauliflower, chilies, and ¼ teaspoon each salt and black pepper; toss to coat. Nestle the chicken skin-side up in the cauliflower, transfer to oven, and roast until the cauliflower is tender and the chicken is cooked through, 20 to 22 minutes.
  3. Add the lime juice and cilantro to the skillet and toss to combine. Serve with the lime wedges.
By May, 2012

Nutritional Information

  • Per Serving
  • Calories 421
  • Fat 27g
  • Sat Fat 7g
  • Cholesterol 140mg
  • Sodium 508mg
  • Protein 39g
  • Carbohydrate 4g
  • Sugar 2g
  • Fiber 2g
  • Iron 2mg
  • Calcium 36mg
What does this mean? See Nutrition 101 .

Quick Tip

To remove the hard core of a cauliflower, break off the leaves, turn the head upside down, then cut around the core with a small, sharp knife; discard core. Cut the rest of the cauliflower into similar-sized florets so that they cook at the same rate.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.