Name: Honey Mustard Chicken With Cauliflower Rice

Ingredients:

• 3 tablespoons plus 1 teaspoon olive oil, divided
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 large garlic clove, minced or finely grated
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 pounds boneless, skinless chicken thighs (4 to 6 thighs)
• 2 navel or Cara Cara oranges (or a mix)
• 1 small yellow onion (5 ounces), diced
• 3/4 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 6 cups (1 1/2 pounds) fresh riced cauliflower (do not use frozen; see Where to buy and Notes)
• 1/2 teaspoon fine salt
• 1/3 cup roasted, unsalted pistachios, coarsely chopped
• 1/4 cup chopped fresh flat-leaf parsley, plus more for serving

Instructions:

• Position a rack in the top third of the oven and preheat to 425 degrees.
• In a medium bowl, stir together 1 teaspoon of the oil, the mustard, honey, garlic and 1/4 teaspoon of the pepper.
• Add the chicken and toss to coat evenly; let sit while the oven preheats.
• Place the chicken on a 9-by-13-by-2-inch baking dish, placing it on what would have been the skin side down
• Tansfer to the oven for about 20 minutes, or until the chicken is cooked through and registers 165 degrees on an instant-read thermometer when inserted in the center of a thigh.
• Meanwhile, finely zest one of the oranges to get 1 teaspoon of zest.
• Trim the tops and bottoms off each orange, then set an orange on one of its cut ends and use a sharp paring knife to slice down along the curve of the fruit to remove the remaining peel and pith.
• Repeat with the other orange.
• Working with one orange at a time, use the knife to separate each orange segment from its membrane over a bowl to catch the segments and juices.
• Use a slotted spoon to transfer the orange segments to a cutting board and cut into 1/2-inch pieces. Save the juice for another use, or drink it.
• In a large (12-inch) nonstick skillet over medium heat, heat the remaining 3 tablespoons of oil until shimmering.
• Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
• Add the coriander and cumin, and cook, stirring, until aromatic, about 30 seconds.
• Add the riced cauliflower, salt and the remaining 1/4 teaspoon of pepper, and cook, stirring frequently, until the cauliflower is tender but still has a little crunch, about 5 minutes.
• Remove from the heat and stir in the pistachios, parsley, and orange segments and zest until combined.
• When the chicken is done, remove from the oven and carefully swish it around in the baking dish. Use a metal spatula or two forks to flip the chicken over, so each side gets coated in the caramelized juices.
• Divide the riced cauliflower among individual plates and place the chicken on top, garnish with more parsley and serve right away.

Comments: Takes 45 minutes
To make your own riced cauliflower, use the large holes of a box grater to grate cauliflower florets.

Source: https://www.washingtonpost.com/recipes/honey-mustard-chicken-cauliflower-rice/

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