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Cooking 101
Schmaltzy cabbage is the true star in this dish, but the chicken thighs doused in romesco are definitely gunning for first place! We love how easily this meal comes together, and the leftovers (if there are any) are great for the next day's lunch.
Chef Tip: Searing the chicken thighs is a three-fold technique here. First, it builds a roasty depth of flavor. Second, it kickstarts the cooking process for a quick roast in the oven. Lastly, it allows the schmaltz (chicken fat) to render from the skin, which creates a delicious coating for the cabbage, giving it a rich flavor as it roasts.
1 Tbsp Olive Oil
4 chicken thighs, bone-in and skin on
1 cabbage, cut into 1/8ths
3 cups cauliflower florets
2 scallions, chopped green and white separated
1 pouch Haven's Kitchen Herby Chimichurri
Salt and pepper, to taste
Preheat oven to 450 degrees.
Season chicken thighs with salt and pepper. In a large non-stick pan over medium-high heat, add 1 Tbsp olive oil and sear your chicken thighs for 3-4 minutes per side until golden brown. Reserve the fat left in the pan.
Toss your cauliflower, the white part of the scallions, and cabbage with the leftover fat from searing your chicken and half a pouch of Haven's Kitchen Herby Chimichurri. Season with salt and pepper to taste.
Place your veggies on a sheet tray, and nestle your browned chicken thighs in between the veg. Drizzle half a pouch of Haven's Kitchen Red pepper Romesco on your chicken thighs. Bake in preheated oven for 25-30 minutes, rotating tray half way. Chicken should be cooked to 165 degrees Fahrenheit.
Remove tray from oven and garnish the veggies with more chimichurri. Drizzle the Red Pepper Romesco on top of the chicken.
Sprinkle with green scallions and enjoy!
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This recipe is also great with our Golden Turmeric Tahini sauce.
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