Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. In a small ovenproof baking dish, combine 1/2 cup medium bulgur, 1 cup water, and 1/4 teaspoon Morton kosher salt flakes. Cover tightly with foil and place on the lower rack. Bake for 35–40 minutes, until tender and the water is absorbed.

2. 2.

   Finely grate 2 garlic cloves. Zest 1 lemon, then halve it. Cut one lemon half into wedges and reserve the other half for the sauce.

3. 3.

   Pat 1 lb boneless skinless chicken thighs dry and season all over with 1 1/4 teaspoons Morton kosher salt flakes. In a bowl, combine the following:

   • 1/4 cup plain low-fat yogurt
   • Half the grated garlic
   • All the lemon zest
   • 1 teaspoon sweet paprika
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon black pepper

   Add the chicken and coat thoroughly. Set aside while preparing the cauliflower.

4. 4.

   Trim 1 medium head cauliflower into evenly sized, approximately 1 1/2-inch florets, yielding about 1 lb. On a large rimmed sheet pan, toss the florets with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, and 1 teaspoon Morton kosher salt flakes. Spread over roughly two-thirds of the pan.

5. 5.

   Arrange the yogurt-coated chicken on the open portion of the sheet pan, unfolding the thighs so they lie flat. Roast on the upper rack for 25–30 minutes, turning the cauliflower once, until browned and the chicken reaches 175°F. Let the chicken rest for 5 minutes.

6. 6.

   While the sheet pan roasts, combine 1/2 cup plain low-fat yogurt, the reserved grated garlic, and the juice from the reserved lemon half. Keep this sauce separate from the bowl that held the raw chicken.

7. 7.

   Fluff the cooked bulgur and divide between two plates. Add the roasted cauliflower and chicken, spoon the yogurt sauce alongside, and serve with the reserved lemon wedges.

Want more detail? See the temperature guide.