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 |
METHOD
- 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.
- In a food processor fitted with a metal blade, pulse cauliflower florets until they reach the size of couscous.
- 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.
- 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.
- 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.
- Serve chicken legs with couscous and lemon wedges.