Masala Chicken with Cauliflower and Chickpeas

Ellie’s easy-from-scratch spice mix adds layers of flavor— and a quick pan sauce makes it even more irresistible

1 head cauliflower (about 2 lbs.), cut into

1 1⁄ 2" florets

2 1⁄2 Tbs. olive oil

3⁄4 tsp. salt

1 lemon

1 1⁄2 tsp. paprika

1⁄2 tsp. ground cumin

1⁄2 tsp. ground

2 coriander

1⁄2 tsp. brown sugar

1⁄4 tsp. cayenne pepper

1⁄8 tsp. ground turmeric

1⁄ 8 tsp. freshly ground black pepper

4 pieces bone-in chicken breast (about 12 oz. each)

1 cup canned lowsodium chickpeas, drained, rinsed

1 tsp. whole cumin seeds

1⁄4 cup hot water

1⁄4 cup coarsely chopped fresh cilantro leaves

Heat oven to 425°F. On rimmed baking sheet, toss cauliflower, 11⁄2 Tbs. oil and 1⁄4 tsp. salt; move to one side of baking pan. Grate enough lemon zest to equal 1⁄2 tsp. Cut lemon into wedges; reserve. Combine lemon zest, paprika, ground cumin, coriander, brown sugar, cayenne pepper, turmeric, black pepper and 1⁄4 tsp. salt.

Drizzle chicken with 11⁄2 tsp. oil. Rub spice mixture over chicken and under skin; place on pan beside cauliflower. Cook, stirring cauliflower after 15 min., until meat thermometer inserted into thickest part of chicken registers 165°F, about 30 min. Transfer chicken to plate.

Add chickpeas to bowl that contained spice mixture; stir in cumin seeds and remaining oil and salt. Toss chickpeas and cauliflower; roast until chickpeas are warmed, about 5 min. Divide chicken and cauliflower mixture evenly among plates. Add hot water to pan; scrape up brown bits. Drizzle over chicken. Squeeze some of lemon wedges over each breast; sprinkle with cilantro. Serve with remaining lemon wedges.

Servings: 4. Active time: 30 min. Total time: 1 hr. Calories: 440 Protein: 56g Fat: 16g (3g sat.) Chol.: 160mg Carbs.: 17g Sodium: 590mg Fiber: 6g Sugar: 5g