Spicy chicken legs with cauliflower couscous

Serves :  4  ›  Preparation:  20 mins  ›  Cook:  20 mins  

INGREDIENTS

​         1/4 cup rice vinegar
         1/4 cup freshly squeezed orange juice
         2 tbsp. sriracha
         2 cloves garlic, minced
         2 tbsp. soy sauce
         2 tbsp. honey
         1 tsp. crushed red pepper flakes
         5 tbsp. extra-virgin olive oil
         4 whole skin-on chicken legs
         1 head cauliflower, cut into florets
         Sea salt
         Black pepper
         25 cherries, pitted and finely chopped (1/2 cup)
         1/4 cup chopped mint, plus more for garnish
         1/4 cup chopped toasted pistachios
         1 tbsp. lemon zest
         Lemon wedges

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METHOD

1. In a large bowl, whisk together rice vinegar, orange juice, Sriracha, garlic, soy sauce, honey, crushed red pepper, and 2 tablespoons of the olive oil until combined. Add chicken legs; marinate for 15 minutes.
2. In a food processor fitted with a metal blade, pulse cauliflower florets until they reach the size of couscous.
3. Heat 2 tablespoons olive oil in a large skillet and add cauliflower couscous. Cook until softened, 3 to 4 minutes. Season with salt and pepper. Transfer to a paper towel-lined plate and set aside.
4. Meanwhile, preheat oven to 200 degrees C. Heat a lightly-oiled grill pan over medium-high heat. Remove chicken from marinade and season with salt and pepper. Grill chicken 4 minutes per side to get a nice char on the outside, then place pan in oven to finish cooking for 10 minutes or until it reaches an internal temperature of 75 degrees C. Let rest 5 minutes.
5. In a large bowl, stir together cauliflower couscous, cherries, mint, pistachios, lemon zest, and remaining 1 tablespoon olive oil. Season with salt and pepper and garnish with mint.
6. Serve chicken legs with couscous and lemon wedges.