Curried Chicken with Cauliflower, Apricots and Olives

This Christmas we had a big group of family come into town to celebrate. Instead of doing gifts between individuals we did an adult gift exchange. Each person had to buy a gift for $20-40 that the majority would like and then we played the dice game to choose and steal gifts. Lucky for me, I won an awesome new cookbook and sheet pan (my other one is very very “seasoned”). The cookbook is called Sheet Pan Suppers by Molly Gilbert and so far the two recipes I’ve made have been easy, tasty and not too much prep or dishes to prepare! I can’t wait to try more recipes in it as we have time!

One of the many great things about having family come to town is the extra hands to hold baby Miles usually allows me to cook a few nights.  I have found out quickly in Miles’ first 4 week of life that when it’s just me and the kids around to prep dinner (kids being: 3.5, 2 and 1 month) we survive on quick dinners not new recipes.

This past month we have had a lot of company to help us as we get used to being a family of 5. Ryan’s grandmother, Audrey, was our most recent visitor and the giver of my great cookbook. What better time to try our first recipe out. We decided on a curried chicken dish with an interesting pairing of cauliflower, apricots and olives. It was DELICIOUS. A hint of sweetness from the apricots and tartness from the olives paired great with the curry flavors. If you like curry, you’ll love it. We served it over brown rice.

Curried Chicken with Cauliflower, Apricots and Olives

Recipe from: Sheet Pan Suppers by Molly Gilbert


  • 8 boneless, skinless chicken thighs (about 2 pounds)
  • 4 Tbsp extra virgin olive oil
  • 4 tsp curry powder
  • 1/4 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1 Tbsp apple cider vinegar
  • 1 tsp kosher salt
  • 1 head cauliflower, cut into florets
  • 3/4 cup chopped dried apricots (soaked in hot water for 5 minutes and drained)
  • 1 cup pitted green olives, halved
  • 2 cups brown rice, uncooked (or quinoa as a gluten free option)


  1. Combine the chicken thighs with 2 Tbsp of the olive oil, 2 tsp of hte curry powder, the cyaenne, 1/2 tsp of the paprika, the cinnamon, vinegar and 1/2 tsp of the stalt in a large zip-top bag. Seal the bag and make sure chicken is covered in marinade. Let the chicken marinate in the fridge for at least 45 minutes and up to overnight (we did 45 minutes)
  2. When ready to cook, preheat oven to 425 and line a sheet pan with parchment paper.
  3. Place the cauliflower on the sheet pan. Add the remaining 2 Tbsp olive oil, 2 tsp curry powder, 1/2 tsp paprika and 1/2 tsp salt and toss to coat. Scatter the apricots and olives over the cauliflower, and toss to combine. Spread into a single layer.
  4. Remove the chicken thighs from the marinade and place them atop the cauliflower, spacing them evenly apart. Discard the bag. Roast, rotating the pan halfway through, until the cauliflower is slightly charred and the chicken is cooked through, about 45 minutes (a thermometer into the meat should read 165).
  5. Start the whole grain rice when you put the meat into the oven as it will takes ~40 minutes. Cook according to brown rice packaging. If making quinoa you can do it now or once the chicken has been in for 20 minutes as it won’t take as long. I recommend preparing 2 cups (before cooked)

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