Lunch: Spicy Chicken Legs and Cauliflower Couscous with Cherries, Pistachios, and Mint

Recipe by Anna Watson Carl Who knew finely chopped cauliflower makes such a brilliant stand-in for couscous?

This recipe includes fertility superfoods such as:

Lemon, Honey

Health and fertility benefits of Spicy Chicken Legs and Cauliflower Couscous with Cherries, Pistachios, and Mint

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1/4 c. rice vinegar
1/4 c. 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, divided
4 whole skin-on chicken legs, about 8-oz. each
1 head cauliflower, cut into florets
kosher salt
Black pepper
25 cherries, pitted and finely chopped (1/2 c.)
1/4 c. chopped mint, plus more for garnish
1/4 c. chopped toasted pistachios
1 tbsp. lemon zest
Lemon wedges

Instructions

In a large bowl, whisk together rice vinegar, orange juice, Sriracha, garlic, soy sauce, honey, crushed red pepper, and 2 tablespoons olive oil until combined. Add chicken legs; let marinate 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 400 degrees F. 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 165 degrees F. 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.

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