Seared Chicken Thighs with Preserved-Lemon Pan Sauce, Roasted Cauliflower & Garlic Whipped Sweet Potato

Serves 3

Ingredients

• 6 (about 2 lbs) bone-in skin-on chicken thighs
• 1 1/2 lbs sweet potatoes
• 1 medium (2 lbs) cauliflower head
• 4 tbsp olive oil
• 5 garlic cloves
• 1 preserved lemon
• 1/2 cup chicken broth
• 2 tbsp unsalted butter
• 4 sprigs fresh thyme
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. 1Preheat oven to 425 °F. Peel and cube sweet potatoes. Toss with olive oil, 2 crushed garlic cloves, salt. Roast on sheet pan 25–28 min until soft.
2. 2Cut cauliflower into florets. Toss with olive oil, smoked paprika, coriander, salt, and pepper. Spread on second sheet pan and roast 22–25 min until caramelized.
3. 3Pat chicken thighs very dry. Season with salt and black pepper. Heat olive oil in large skillet over medium-high. Sear skin-side down 6–7 min until deep golden. Flip, add thyme sprigs and 3 remaining garlic cloves, cook 3 min.
4. 4Transfer skillet to oven and roast chicken 12–14 min until internal temperature reaches 175 °F. Remove chicken to plate.
5. 5Discard excess fat from skillet leaving 1 tbsp. Finely chop preserved lemon rind (discard pulp). Add to pan with chicken broth. Simmer 2 min scraping fond. Swirl in butter and lemon juice to create glossy sauce.
6. 6Meanwhile, mash roasted sweet potatoes with roasted garlic cloves, butter, and remaining salt until creamy.
7. 7Plate each serving: whipped sweet potato, generous portion roasted cauliflower, chicken thighs, and spoon of preserved-lemon pan sauce over top.