Roasted Persian Chicken and Cauliflower
In this Persian-inspired recipe, chicken and cauliflower are perfumed with saffron, cinnamon, cardamom, turmeric, black pepper and other spices, then roasted until crisp. The cauliflower is dotted with goji berries, pistachios and slivered almonds, and the chicken is finished with a dusting of parsley and mint. Combined, this is a fragrant, deeply flavorful meal. This richly spiced dish isn’t just flavorful though. The spices also contribute antioxidants and protection against microbes . This recipe gives measurements for both whole and ground spices – you can choose which to use. Buying whole spices and grinding them (a coffee grinder works well) often means more potent flavor and health benefits. Pre-ground spices are more convenient. Just make sure they’re organic and less than a year old. Time in the Kitchen: 1 hour 15 minutes Servings: 4 Ingredients Chicken 6 to 8 bone-in, skin-on chicken thighs 1 tablespoon cumin seeds, or 1 tablespoon ground (15 ml) 1 tablespoon cor