Crispy Chicken Thighs with Zesty Cauliflower (Paleo, GF + Whole30)

We’ve been known to like a little extra spice at times, and the blend of spice and citrus in this dish is the perfect way to take your taste buds on a little adventure. If you’re daring, really go for it with the jalapeño, and if you’re a little more cautious, pull back a bit or remove it all together. Either way, this dish is full of flavor and texture that will have you craving more!

For this crispy chicken thighs recipe, use bone in, skin on thighs. You can also use drumsticks as well. We typically just get bone in, skin on chicken quarters and then cut the thighs from the drumsticks and cook it all up! Go with whatever works best for you based on availability and preference.

Ingredients

• 3 lbs bone-in, skin on chicken thighs (can also use drumsticks)
• 1 tsp sea salt
• 1 tsp chili powder
• 1 tsp paprika
• 1 tbsp avocado oil
• 1 head cauliflower, cut into florets (about 6-8 cups)
• 1 jalapeno, sliced
• 1/2 cup cilantro, chopped
• 1 lime, juice of
• 1 tsp cumin
• Salt and pepper

Instructions

1. Preheat oven to 450 degrees Fahrenheit. Season the chicken all over with salt, chili powder and paprika. Cut up cauliflower to have it ready.
2. In a large ovenproof skillet over medium-high heat, add avocado oil. Once hot, cook the chicken (in batches if needed) skin-side down without disturbing until the skin side is crisp and golden, about 5-6 minutes. Flip and cook the other side for 1 minute to give it a quick sear. Turn the heat off and transfer chicken to a plate.
3. Add the cauliflower to the skillet and season with cumin plus salt and pepper to taste. Stir and toss to coat with seasoning and some of the chicken juices in the pan.  
4. ..........................

For Complete Instructions : realsimplegood.com

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